It’s that time of year again when cranberries are harvested and are readily available to purchase at our local groceries stores. These tart red berries are a native of North America and are considered a superfood! Cranberries are high in antioxidants and a good source of vitamins.

Cranberries do freeze very well. You can just pop the bags into ziploc bags and freeze. I have frozen cranberries for up to a year or more and they still are good.

This simple dessert is low in fat and carbs which makes it just perfecte when you need a little something to fill you up! I keep a few of these little jars in the fridge all the time right now.

A few fun facts about cranberries…the harvest in 2017 was 905 millions pounds with Wisconsin the leading producing state. Only 5% of the cranberries are sold fresh. The remaining 95% are processed into juice, juice blends, ect. There are only 3 native fruits to North America and the cranberries is one of them. Americans consume over 400 million pounds of cranberries with 20% of them in Thanksgiving week!

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church.

Vanilla Cream with Cranberry Sauce, THM FP, Sugar-free, Gluten-free

• Vanilla Cream:
• 1/2 cup low-fat ricotta cheese*
• 2 cups water, divided
• 2 tablespoons Gentle Sweet
• 2 tablespoons Vanilla Whey Protein Powder
• 1 1/2 teaspoons Glucomannan
• 1 teaspoon vanilla extract
• 1 tablespoon unflavored gelatin
• Cranberry Sauce:
• 2 1/2 cups cranberries
• 1/2 cup water
• 1/4 cup Gentle Sweet
• In a blender jar combine ricotta cheese, 1 3/4 cups water, Gentle Sweet, Vanilla Whey Protein powder, Glucomannan, and vanilla. Blend for 1 minute. Soften gelatin in remaining 1/4 cup water for 5 minutes. Heat gelatin for 30 seconds in the microwave. Turn the blender on low…pour in gelatin. Blend 30 seconds. Pour into 5 small serving dishes. Place in the refrigerator to set. In a small saucepan combine cranberries, water, and sweetener. Cook over medium heat until berries pop. Cool. Just before serving, spoon the cranberry sauce into the individual dishes. Serves 5.
• *If you do not have ricotta cheese you can use low-fat cottage cheese.

You may wonder what kind of jars I am using. I am repurposing yogurt jars and just love to use them. You can even purchase lids that snap on but I just cover the jars with plastic wrap.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. I have been so blessed by you folks using my affiliate link. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

This Ninja Blender system is the one I am using right now. It does a great job with this dessert.

Great Lakes Gelatin is a great kind to use. It is made from beef not pork.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

You can now purchase multiple flavors of Whey Protein Powder from THM. I have tried all of the flavors. They are wonderful!

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Vanilla Cream with Cranberry Sauce, THM FP, Sugar-free, Gluten-free

Servings 5

Author Glenda Groff

Ingredients

• Vanilla Cream:
• 1/2 cup low-fat ricotta cheese
• 2 cups water divided
• 2 tablespoons Gentle Sweet
• 2 tablespoons Vanilla Whey Protein Powder
• 1 1/2 teaspoons Glucomannan
• 1 teaspoon vanilla
• 1 tablespoon unflavored gelatin
• Cranberry Sauce:
• 2 1/2 cups cranberries
• 1/2 cup water
• 1/4 cup Gentle Sweet

Instructions

1. In a blender jar combine ricotta cheese, 1 3/4 cups water, Gentle Sweet, Vanilla Whey Protein powder, Glucomannan, and vanilla. Blend for 1 minute. Soften gelatin in remaining 1/4 cup water for 5 minutes. Heat gelatin for 30 seconds in the microwave. Turn the blender on low…pour in gelatin. Blend 30 seconds. Pour into 5 small serving dishes. Place in the refrigerator to set. In a small saucepan combine cranberries, water, and sweetener. Cook over medium heat until berries pop. Cool. Just before serving, spoon the cranberry sauce into the individual dishes. Serves 5.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.