Yield: 12 servings
2 cups fresh or frozen (unthawed) cranberries
1/4 cup sugar
1/4 to 1/3 cup Splenda
2 cans (8-ounces each) crushed pineapple in juice, well drained
1 cup finely chopped peeled apple
1 1/2 cups mini marshmallows
1/2 cup chopped toasted pecans (optional)
3 cups nonfat or light whipped topping
1. Place the cranberries, sugar, and Splenda in the bowl of a food processor and process until the cranberries are finely chopped.
2. Transfer the cranberry mixture to a large bowl and stir in the drained pineapple, apples, marshmallows, and if desired, the pecans. Cover and refrigerate for several hours or overnight.
3. Fold in the whipped topping just before serving.
Nutritional Facts (per 1/2-cup serving)
Calories: 91
Carbohydrates: 22 g
Fiber: 1.2 g
Fat: 0.7 g
Sat. Fat: 0.3 g
Cholesterol: 0 mg
Protein: 0.2 g
Sodium: 15 mg
Calcium: 2 mg
Diabetic exchanges: 1 1/2 carbohydrate
