My paternal grandmother always served a “salad” with any proper meal. That could be a green salad, fruit salad, Jell-O salad, canned pear with cheese, mayo and maraschino cherry on lettuce, or a frozen salad. I always thought the frozen salads should be dessert! Some had sweetened condensed milk and whipped cream…mercy. They were all delicious and still taste like “childhood.”
This frozen cranberry salad is a holiday tradition in our family. I always wondered why we didn’t have it the rest of the year. Maybe my healthier version will be a little more guilt free! Or, a popsicle.
Frozen Cranberry Salad
- Total Time: 20 minutes (does not include time to freeze)
- Yield: 16 pieces 1x
Description
This frozen cranberry salad is a holiday tradition in our family.
Ingredients
Units
Scale
- 12 oz fresh cranberries
- 1/2 cup sugar
- 1/2 cup monkfruit sweetener
- 1 cup water
- 16 oz. fresh pineapple
- 1 1/2 cup plain Greek yogurt
- 1 cup chopped pecans
Instructions
- Mix the cranberries, sugar, monkfruit sweetener, and water in a pan and cook on medium low heat until the berries pop. Let cool.
- Once cool, mix the cranberry sauce with the pineapple, yogurt, and pecans. Pour into 13 x 9 Pyrex and freeze. Cut in squares and serve on lettuce leaf.
- Let soften for about 10-15 minutes before serving. You can cut into squares or scoop and serve in dish or bowl. I think this would make a fantastic popsicle!
- Prep Time: 20 minutes
- Category: Holiday Foods
- Cuisine: American
Keywords: Low Sugar, Thanksgiving Treats, Holiday Eats, Cranberry
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