QUICK CRANBERRY FLUFF RECIPE
This tangy pink fluff gets â??crunchâ? from chopped apples and nuts. Itâ??s terrific as a salad or dessert, and it keeps well in the refrigerator. I serve any leftovers with sandwiches the next day.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; stir in marshmallows and sugar. Cover and refrigerate overnight.
- Just before serving, stir in the apples, grapes, walnuts and salt. Fold in whipped cream.
- Yield: 10 servings.
- Originally published as Cranberry Fluff in Taste of Home
- December/January 2008, p42
- Nutritional Facts
- 4 cup equals 280 calories, 13 g fat (6 g saturated fat), 33 mg cholesterol, 77 mg sodium, 43 g carbohydrate, 5 g fiber, 2 g protein.
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