Cranberries and Cream


Serving Size:
1/2 cup

Prep Time:
20 – 25 minutes

Cook Time:
10 – 12 minutes, cools for 1 hour

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian


  • 1 cup cran-cherry juice
  • 12 ounces fresh cranberries
  • 2 packets Knox® unflavored gelatin
  • 2 cups granulated sugar
  • 1 cup crushed pineapple, canned in juice
  • 8 ounces cream cheese
  • 3 cups Reddi-Wip® dairy whipped topping


  1. In a medium sauce pan, boil the cran-cherry juice.
  2. Add the cranberries and return to boiling, and then reduce heat to medium. Cook until berries are tender, about 10 to 12 minutes.
  3. Remove the pan from heat. Stir in the gelatin and 1-1/4 cups of the sugar. Stir until sugar is dissolved. Let cool, approximately 30 minutes.
  4. Add the drained pineapple to cranberry mixture. Mix well. Pour mixture into a 9" x 13" pan, or, for individual servings, pour 1/3 cup cranberry mixture into dessert glasses. Chill until set, about 1 hour.
  5. Set the cream cheese out to soften, about 30 minutes.
  6. Make the topping in a large bowl by mixing remaining 3/4-cup sugar and the softened cream cheese with a hand mixer. Gently fold in the whipped topping.
  7. Spread topping smoothly over the hardened cranberry mixture in pan, or spoon 1/4 cup on top of each individual serving. Refrigerate to chill topping.


  • This is a wonderful year-round dish and very festive for winter holidays. Leftovers will keep up to 3 days in the refrigerator.
  • Look for frozen whole cranberries when fresh cranberries are not in season.
  • For a lower sugar version, substitute Splenda® granular No Calorie Sweetener for the sugar. 115 calories, 12 g carbohydrate; count as 1 carbohydrate choice.

Nutrients per serving

Calories 210

Protein 2 g

Carbohydrates 35 g

Fat 7 g

Cholesterol 23 mg

Sodium 58 mg

Potassium 65 mg

Phosphorus 25 mg

Calcium 28 mg

Fiber 1.0 g