Frozen Cranberry Dessert


Yield: 9 servings


  • 1 cup fresh cranberries
  • 1 cup raw cashews
  • ¼ teaspoon salt
  • ¾ cup coconut milk
  • ¼ cup cane sugar crystals
  • 8 ounces non-dairy cream cheese
  • 1 teaspoon vanilla
  • 1¼ cup cranberry sauce
  • Pan Spray


  • Place 1 cup of fresh cranberries in a medium-size skillet.
  • Stirring constantly sauté cranberries over medium-high heat until skins pop (approximately 5 minutes).
  • Place stir-fried cranberries in blender.
  • Add raw cashews, salt, milk, and sugar to cranberries in blender and whiz until smooth and creamy.
  • Pour into medium mixing bowl.
  • Add the cream cheese, vanilla, and cranberry sauce to the mixture in the mixing bowl.
  • Whip with an electric mixer until well mixed.
  • Spray 9 X 9-inch glass dish with non-stick cooking spray.
  • Spoon cranberry mixture into dish and gently spread out evenly in dish.
  • Do not press down.
  • Cover with lid or plastic wrap and freeze.
  • Allow to rest at room temperature for 10 minutes before cutting into 3X3-inch squares.
  • Serve squares frozen.


If you already have a whipped topping already prepared you can use that in place of blender mixture.
Grind cranberries and add to whipped topping.
Substitute 1-cup raspberries or cherries for cranberries.

Hints: I use R.W. Knudsen Natural Cranberry Sauce. It is fruit sweetened, and has no corn syrup.