• Cuisine: American
• Course: Dessert

Ingredients:

• 1 cup chilled heavy whipping cream
• 1 cup crushed pineapple, drained well
• 1 16-ounce can whole cranberry sauce, coarsely chopped
• 2 tablespoons low-fat mayonnaise
• 2 tablespoons sugar
• 6 ounces low-fat cream cheese, cut into large chunks
• 3/4 cup pecan halves (toasted, if desired)

Directions:

Have ready a 9-by-13-inch freezer-proof pan or baking dish.

Place the cream in the bowl of a stand mixer or hand-held electric mixer; beat on medium-high speed for several minutes, until stiff peaks form. Transfer to a large mixing bowl and add the pineapple, stirring gently to combine.

Put the cranberry sauce into a blender; puree until smooth. Stop to add the mayonnaise, sugar and cream cheese, then puree until well combined.

Add the pecans; pulse just until they are chopped.

Fold the blender mixture into the whipped cream-pineapple mixture. Pour into the pan, cover and freeze for about 3 hours or until set (solid to the touch).

Fifteen minutes before serving, remove from the freezer and let stand at room temperature. Use a hot knife to cut the salad into roughly 3-inch squares. Serve immediately.

Recipe Source:

Adapted by Gerry Kovach, from “Spin Cookery: Recipes for the 3-Speed Push-Button Osterizer” (1966).

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