Recipe from lovetobeinthekitchen.com
I could eat this salad every day!
INGREDIENTS
1 (10oz.) bag fresh whole cranberries (about 3 cups)
3/4 cup sugar
2 cups miniature marshmallows
1 (20oz.) can crushed pineapple, drained well
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup pomegranate seeds (I just used what I got from one pomegranate)
INSTRUCTIONS
1. Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in sugar. Cover and refrigerate for at least 2 hours or up to overnight.
2. Drain any accumulated juices from the cranberries and the mix in the marshmallows and drained pineapple. Set aside.
3. Whip the heavy cream until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, about 3-5 minutes. Gently fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated.
4. Refrigerate or freeze for about 2 hours. Right before serving, top with pomegranate seeds.
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