November 28, 2022

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Singularly remarkable health

Cranberry Fool with Amaranth Gluten-Free

Cranberry Fool lets you be “foolish” with frozen or fresh cranberries. Adding fiber by using ancient Amaranth makes this dish gluten-free. My Christmas creation with fresh cranberries. In another season you can use sour cherries. Easy to prepare and amazing  for any sweet tooth person with health in mind. Be sure to see the other Foolish Recipes — Cherry Fool with Amaranth .

Cherry Fool with Amaranth

Cranberry Fool with Amaranth

Recipe developed by Diet Desires.

Servings: 12

Course: Dessert

Cuisine: American

Calories: 166

Keywords: fresh fruit, Make Ahead, party food, Quick

Prep Time 20 minutes

Cook Time 10 minutes

Chill 4 hours

Total Time 4 hours 30 minutes

Serving: 0.5cup | Sodium: 63mg | Calcium: 39mg | Vitamin C: 6mg | Vitamin A: 450IU | Sugar: 8g | Fiber: 2g | Potassium: 65mg | Cholesterol: 39mg | Calories: 166 | Saturated Fat: 7g | Fat: 11g | Protein: 2g | Carbohydrates: 15g | Iron: 1mg

My Christmas creation with fresh cranberries. In another season you can use sour cherries. Easy to prepare and amazing  for any sweet tooth person with health in mind.  Adding extra fiber by using ancient Amaranth makes this dish gluten-free.

Ingredients

  • 12 oz fresh cranberries*
  • 3/4 cup coconut sugar
  • 1 TBSP orange zest
  • 4 oz cream cheese
  • 3 oz Greek yogurt
  • 1 oz sour cream
  • 1 cup and 3 TBSP whipping cream, divided
  • ½ tsp
  • 2 TBSP lemon juice
  • ½ TBSP vodka
  • ¼ tsp cinnamon
  • 1/3 cup puffed amaranth

Instructions

  • In a medium saucepan, combine the cranberries, 1 TBSP orange juice, coconut sugar, and zest. Cook over medium-high heat, stirring occasionally for 10 minutes. (The berries will pop, and the juice will thicken. You want the berries stay whole, don’t mash them!) Let it cool slightly.

  • Meanwhile in a large bowl, with a , whip cream cheese, yogurt, sour cream, 3 TBSP cream, vanilla, and half of the ¼ cup coconut sugar. Beat in lemon juice, vodka and cinnamon. Set aside.

  • Select half a cup of most intact whole berries from the cooked cranberries. Then scoop half of the remnant cooked cranberry into the cream cheese mix, and purée until smooth. The cream cheese mix turns nice pink.

  • In a medium bowl mix the puréed and half of the un-puréed cranberries. Set aside the other half of unpureed cranberries for garnish in a small bowl.

  • Pour all the cranberries from the medium bowl into the cream cheese mixture. Mex, then fold in the amaranth.

  • In a small bowl, whip together the 1 cup cream and remaining coconut sugar and beat until thickened. Fold into the cream cheese – cranberry mixture. Mix carefully. Don’t break the fluffiness.

  • Pour this mixture into a serving bowl. Garnish with the extra unpureed cranberries.

  • Cover with a plastic wrap, and chill for the bowl 4 hours before serving.

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About Chief Desirist Dr Hanna

Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates

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