Cranberry Fluff Salad (Keto & Low-Carb Option)
This light and creamy Cranberry Fluff Salad is a delightful mix of tart cranberries, sweet pineapple, fluffy marshmallows, and whipped cream. It’s the perfect festive side dish or dessert!
- Prep Time: 15 minutes (plus chilling time)
- Total Time: 15 minutes (plus chilling time)
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh cranberries, finely chopped
- ½ cup granulated sugar
- 1 cup crushed pineapple, drained
- 1 cup mini marshmallows
- ½ cup chopped pecans or walnuts (optional)
- 1 cup heavy whipping cream (or 8 oz whipped topping)
- 2 tablespoons powdered sugar (if using heavy cream)
- ½ teaspoon vanilla extract
Instructions
- Prep the Cranberries: In a medium bowl, combine the chopped cranberries with granulated sugar. Stir well and let sit for at least 1 hour (or overnight in the fridge) to soften and sweeten.
- Whip the Cream: If using heavy whipping cream, beat with powdered sugar and vanilla extract until stiff peaks form. (Skip this step if using store-bought whipped topping.)
- Combine Ingredients: Drain any excess liquid from the cranberries, then mix them with the crushed pineapple, mini marshmallows, and chopped pecans.
- Fold in Whipped Cream: Gently fold the whipped cream (or whipped topping) into the cranberry mixture until well combined.
- Chill & Serve: Cover and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld. Serve chilled.
Notes
Make It Lighter: Swap heavy cream for Greek yogurt or a mix of yogurt and whipped topping.
Extra Flavor: Add shredded coconut or mandarin oranges for a tropical twist.
Storage: Keep in an airtight container in the fridge for up to 3 days.