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Cranberry Fluff Salad

Mary Parker by Mary Parker
15.12.2021
in Health & Wellness

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It wasn’t Thanksgiving without my grandmother’s cool and tangy cranberry fluff. With only four ingredients, it’s a cinch to make. Now my siblings and I carry on her tradition. —Leah Nicholes, San Diego, California,

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 2 cups sugar
  • 2 cups heavy whipping cream
  • 1 cup chopped pecans, toasted

image/svg+xml Text Ingredients View Recipe,

Directions

  • Pulse cranberries in a food processor until coarsely chopped; transfer to a large bowl. Stir in sugar; refrigerate, covered, at least 2 hours.
  • To serve, beat cream until soft peaks form. Stir pecans into cranberry mixture; fold in whipped cream. If desired, top with additional cranberries and chopped pecans.
  • ,

    Nutrition Facts

    3/4 cup: 413 calories, 26g fat (12g saturated fat), 66mg cholesterol, 19mg sodium, 47g carbohydrate (43g sugars, 3g fiber), 2g protein.

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