Dress up succulent pork tenderloin with a simple Neufchatel-based sauce for a smart choice that's so tasty, even the pickiest eaters will eat every last bite.
White cranberry juice is made with young cranberries before they develop their tart flavor and red color—it's milder and sweeter than regular cranberry juice. Garnish with mint sprigs and whole fresh cranberries, if you like. Prepare the rosemary-infused juice mixture up to one day ahead, and chill.
Cubes of cranberry gelatin and fat-free pound cake are layered with cinnamon-flavored vanilla pudding and mandarin oranges for a great holiday dessert.
If the cranberry mixture gets too thick, add a tablespoon of water and whirl it around in the food processor. You can also make this in an 8-inch springform pan; it'll be very full, so you should cook over a foil-lined baking sheet. Cook time will be the same.
