November 27, 2011
Tart cranberries with a sweet frosting. What says holidays better than this dessert? I made these for Thanksgiving and they were a big hit. They are fairly simple to make, but look like you put a lot of time and effort into them. I was pleasantly surprised to find out that it is not too sweet. There is no extra sugar in the frosting and it serves as the perfect accompaniment to the both sweet and tart filling. This recipe makes a lot, so it is great to serve at your next holiday party.
I got this recipe from the same Land 'O Lakes cookbook that I adapted my Snickerdoodle Ice Cream recipe from. I lightened it up a bit of course, but I doubt that any of the taste was sacrificed. Also, I'm sure frozen cranberries would work fine instead of fresh.
Adapted from Land 'O Lakes
Makes 24 servings, serving size 1 square
3 1.5 oz packages of sugar free raspberry gelatin
3 cups boiling water
1 12 oz package cranberries
2/3 cup orange juice
1 20 oz can of crushed pineapples in juice
2 cups sugar
1 tsp orange zest
3.5 oz 1/3 less fat cream cheese
1 cup heavy whipping cream
1 cup mini marshmallows
1. Dissolve the gelatin in the water in a bowl and set aside.
2. In a blender combine half the cranberries and 1/3 cup of juice and blend until chopped well. Repeat with the remaining cranberries and juice.
3. Stir the cranberry mixture and the remaining ingredients into the dissolved gelatin. Pour mixture into a 13x9 inch pan. Cover and refrigerate until set, at least 6 hours.
4. To make the frosting, beat the cream cheese in a bowl with an electric mixer until softened. Add whipped cream and beat until the mixture becomes stiff. Fold in the marshmallows.
4. Spread the frosting onto the set gelatin and cut into 24 slices to serve.