The countdown begins! If you’re like me and sticking your hand down a turkey’s gullet grosses you out, you’re likely to pass on offering to prepare the star dish this year. Luckily, Becky from Love to Be in the Kitchen has one more recipe to share with us that takes the ick-factor out of Thanksgiving food prep. There’s no pomp, no circumstance. And if you haven’t seen Becky’s other featured recipes, you can find her luscious Slow Cooker Turkey Breast here, and her scrumptious Lighter Frozen Chocolate Pie right here.
Apple Pomegranate Salad
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 apples, chopped (I used Granny Smith & Gala)
- Seeds from 1 pomegranate
- 1 cup mini marshmallows
Whip the heavy cream in a large mixing bowl (using a stand mixer with the whisk attachment or hand held mixer) until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, about 3 to 5 minutes.
Gently fold in the chopped apples, and about 1 cup of the pomegranate seeds and mini marshmallows. Transfer to serving bowl and top with more pomegranate seeds.
From our kitchen to yours, we wish you a heartfelt Thanksgiving full of gratitude! We love our community and are thankful for the opportunities to serve. We’re especially thankful for YOU because it’s your donations that help us give back. When you’re gathered around the table with your family this year, we hope you take a moment to express what you’re grateful for this season.