Cranberry fluff salad
Indulge in the delightful blend of sweet cranberries and fluffy textures in this tantalizing salad. Perfect harmony of flavors in every bite.
Ingredients:
- 450g fresh or thawed frozen cranberries
- 1 ¼ cups granulated sugar
- 1 (8-oz.) can crushed pineapple in syrup
- 230g cream cheese, softened
- 2 cups heavy cream, chilled
- 2 ½ cups miniature marshmallows
Instructions:
- Pulse cranberries in a food processor until they are finely chopped but not turned into a mush, around 4 to 5 times. Move them to a medium bowl and mix in sugar. Cover it and let it cool in the fridge for 2 hours.
- Mix crushed pineapple into the cooled cranberry mixture; then drain the excess liquids.
- Whip cream cheese using an electric mixer on high speed until it becomes soft and fluffy, approximately 1 minute. Pour in heavy cream; continue beating until stiff peaks are formed, for about 2 to 3 minutes.
- Gently combine the cream cheese mixture and marshmallows with the cranberry mixture. Cover and let it sit in the refrigerator for at least 1 hour or overnight. Serve the dish cold.
Summary:
- Calories: 4162 kcal
- Fat: 251 g
- Protein: 33 g
- Carbs: 478 g
- Potassium: 1362 mg
- Magnesium: 120 mg