Cran Raspberry "salad"

by Juli
(Tacoma, WA)

Ingredients

1 can crushed pineapple, drained, liquid reserved
1 can whole berry cranberry sauce
1 large sweet apple, grated
1 c. frozen raspberries
3/4 c. chopped pecans
1 c. 100% juice grape juice
1/4 c. clear gel modified food starch

4 oz. cream cheese
3/4 c. sour cream
powdered sugar to taste (you still want it tangy, so don't use too much)

Combine the liquid from the pineapple and the grape juice with the clear gel and let sit 10 minutes. Combine the pineapple, cranberry sauce, apples, raspberries,chopped pecans and thickened liquids.

Beat cream cheese until smooth. Add the sour cream and powdered sugar.

Serve salad with a dollop of cream cheese mix on top with a sprinkling of additional pecans for garnish




Note from the editor: This luscious fruit salad can easily be made vegan by substituting in some
Tofutti "Sour Supreme" for the sour cream and "Better than Cream Cheese" soy cream cheese. Yum!