Cranberry Salsa
Cranberry Salsa
The original recipe came from Becky at scratchpantry.com and Acre Homestead on YT. I lightened it up a bit. It's hard to figure out the points because it's hard to figure out the number of servings. So just use this as a guide
My Personal Points: If you are a USA WW Member, Click on this link to get your points:
https://cmx.weightwatchers.com/details/MEMBERRECIPE:61b35e225443a866262916d9
- 12 oz bag of fresh whole cranberries
- 1 bunch green onions (chopped into 2-inch lengths)
- 1-2 fresh jalapenos peppers (to taste, roughly chopped)
- 1 bunch fresh cilantro (roughly chopped)
- 3/4 to 1 cup zero calorie sugar replacement (I use Lakanto Monkfruit (to taste))
- 2 limes (juiced)
- 1/4 teaspoon salt
- 8 oz light cream cheese
- Place cranberries, cilantro, green onions and jalapenos into the bowl of a food processor. Pulse on and off until coarsely chopped. Scrape down the side of the bowl as needed. Be very careful not to over chop or cranberries will liquify.
- Add cranberry mixture into a bowl and mix in sugar, lime juice, and salt.
- Place cranberry salsa into the refrigerator overnight.
- Place cream cheese in your mixer and whip with whisk attachment for 5-7 until it is light and fluffy.
- Spread cream cheese on a serving platter
- Using a slotted spoon, spoon salsa over cream cheese leaving any excess liquid in a bowl.
- Serve with your favorite crackers or chips! Enjoy!