Ingredients

The following ingredients have 12 Servings
  • 1 12 oz. bag fresh or frozen (thawed) whole cranberries
  • 1 20 oz. can crushed pineapple (drained)
  • 3/4 cup sugar
  • 2 cups miniature marshmallows
  • 1 15 oz. can mandarin oranges (drained)
  • 3/4 cup heavy whipping cream
  • 1/3 cup Powdered sugar
  • 1/2 cup Greek vanilla yogurt (nonfat is fine)
  • 1 cup pomegranate arils/seeds

Instruction

  • Finely chop cranberries in a food processor. Add to a fine mesh sieve and push out any excess moisture (over the sink). Add drained pineapple and push down with a spatula to remove any excess moisture. Stir in sugar until well combined. Place sieve over a bowl, cover and place in the refrigerator. Let chill 2 hours up to overnight.
  • Add cranberry mixture to a serving bowl. Stir in the marshmallows, followed by Mandarin oranges. Set aside.
  • Beat heavy cream in a large mixing bowl for 1 minute then beat in powdered sugar. Continue to beat until soft peaks form. Fold vanilla yogurt into whipped cream.
  • Fold the whipped cream mixture into the cranberry mixture. Right before serving, garnish with the pomegranate seeds. Serve immediately or best if chilled 1-4 hours.