Beverly Hiam of Butte, Montana, was the winner of our Fall 2006 Recipe Contest with this recipe, which can be served either as a salad or a dessert. When serving it as a dessert, Beverly pairs it with a sugar cookie. “It makes a light dessert to finish off any meal,” she says.
- 1 pint fresh cranberries
- 1 cup sugar
- 2 bananas, sliced
- 1/2 pint heavy whipping cream, whipped
Chop cranberries in a food processor or blender. Pour into a medium mixing bowl. Add the sugar and mix well. Fold in the bananas and whipping cream. Refrigerate at least 2 hours. Makes 6 servings.