Ambrosia Salad with Cranberries and Pomegranate

Light, sweet, tart and airy.
Serves 10 | 


1 bag fresh whole cranberries, 12 oz.
1 can crushed pineapple, drained, 20 oz.
3/4 cup sugar
1 can mandarin oranges, drained, 15 oz.
2 cups mini marshmallows
3/4 cup heavy whipping cream
1/3 cup powdered sugar
1/2 cup vanilla Greek yogurt
1 cup pomegranate arils


  1. Place cranberries in a blender and pulse until finely chopped. Drain excess liquid with a sieve. Add crushed pineapple and sugar to the blender, pulse until well combined. Cover with a paper towel and place in the refrigerator to chill overnight.
  2. Pour the cranberry mixture into a mixing bowl. Stir in Mandarin oranges and mini marshmallows. Set aside.
  3. Beat heavy cream in a large mixing bowl for 1 minute then beat in powdered sugar. Continue to beat until soft peaks form. Fold in vanilla yogurt.
  4. Fold the whipped cream mixture into the cranberry mixture.
  5. When ready to serve, top with pomegranate arils and enjoy!
Holiday: Thanksgiving
Season: Winter
Course: Dessert
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