December 21 2018 recipe, photo by Kristie Sullivan, PhD![Kristie Sullivan, PhD]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Low carb cranberry cream with pecans
While the taste of cranberries is a wonderful traditional holiday flavor, many of us have to take care to limit sugar, even the sugars (fructose) in fruit. This cranberry cream adds plenty of nourishing fat to give you wonderful flavor and fantastic macros!
USMetric
servingservings
Ingredients
- 1 lb 450 g frozen cranberries
- 1⁄3 cup 80 ml water
- 1 tsp 1 tsp unflavored powdered gelatin
- ½ cup (2¼ oz.) 120 ml (65 g) powdered erythritol
- 1 1 orange, the zestoranges, the zest
- 1 tsp 1 tsp vanilla extract
- 8 oz. (1 cup) 230 g (240 ml) cream cheese, room temperature
- 1 cup 240 ml sour cream
- ¼ cup 60 ml mayonnaise
- 2 oz. 55 g chopped pecans
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Making low carb simple
Instructions
- Combine the cranberries and water in a saucepan on low heat. Let simmer until the cranberries pop and become tender.
- Remove from heat and sprinkle in the gelatin, stirring as it is added, so that it does not clump.
- Stir in the sweetener, orange zest and vanilla extract until the sweetener is dissolved. Set aside or refrigerate to cool.
- Use a hand mixer or stand mixer to whip the cream cheese. Add sour cream and mayonnaise and mix until well blended and creamy.
- Use a rubber spatula to stir in the cooled cranberry sauce, orange zest, and chopped pecans. Fold until well combined.
- Refrigerate for at least an hour before serving.
Kristie's tips
This can be made ahead of time by at least a day or two. You can also make the cranberry sauce ahead of time and mix it with the remaining ingredients later.
Garnish with orange zest, freshly whipped cream or a sprinkle of pecans.
Add some orange extract or oil for extra flavor.
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