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Cranberry Cream and Cucumbers



  • 1 cup sweetened, dried cranberries
  • 2 cucumbers, skinned, and deseeded
  • 1 cup natural yogurt
  • 3/4 liter fat free chicken stock
  • 1/3 onion, chopped
  • 2 garlic cloves
  • 2 sprigs peppermint
  • 1 tbsp chicken stock granules
  • Olive oil
  • Salt and pepper to taste


  • Heat 2 tablespoons olive oil in a wok or large fry pan, stir-fry the onion, garlic, and 10 peppermint leaves; add chicken stock granules. Set aside.
  • Blend the cucumber, yogurt, and half of the cranberries; pour in the onion mix, a pinch of pepper and the remaining chicken stock, blend again. Check seasoning.
  • Serve cold and decorate with cranberries and peppermint leaves.
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