Frozen Cranberry Dessert Recipe (with Stonyfield Yogurt Substitution)

As we prepare for Thanksgiving later this week I’m looking forward to one of my favorite holiday dishes; my Grandmother’s frozen cranberry dessert.  This year I decided to swap out the sour cream with some healthier Stonyfield Greek yogurt.

Did you know that you can substitute Stonyfield yogurt for sour cream, butter, mayonnaise, heavy cream, oil, and buttermilk?  Stonyfield Greek yogurt is fat free, lower in calories, organic and GMO-free.  With all the other indulgences on Thanksgiving it’s nice to know that I’ll be replacing some of the higher fat ingredients a more nutritious yogurt.  You can refer to the Stonyfiled Yogurt Substitution Guide to see the recommended amount of yogurt to substitute for your favorite ingredients.

Frozen Cranberry Dessert

Ingredients:

• 1 can whole cranberry sauce
• 1 small can crushed pineapple
• 1 cup chopped walnuts
• 1/2 bag mini marshmallows
• 1 cup Stonyfield Greek yogurt (plain)

Directions:

Combine all ingredients in a bowl until well mixed.  The mixture will turn a nice lavender-pink color.  Cover and freeze overnight. To serve defrost for about 15-20 minutes and cut into squares.

We always eat this as one of our desserts but it’s really good as a late night snack and is great for breakfast.  My dad was really excited when I told him I was going to substitute the sour cream this year since he’s on a heart healthy diet.  What have you substituted yogurt for in your recipes?  

Disclosure: This post is part of a Stonyfield campaign and I received free product to use in my recipe makeover.  There are prizes for one of the top recipes submitted as part of this campaign.   

 

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