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.

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Frozen Cranberry Salad

  • Author: Susan
  • Total Time: 20 minutes (does not include time to freeze)
  • Yield: 16 pieces 1x


This frozen cranberry salad is a holiday tradition in our family.


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


  1. Mix the cranberries, sugar, monkfruit sweetener, and water in a pan and cook on medium low heat until the berries pop. Let cool.
  2. 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.
  3. 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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