1 (16 ounce) container plain white yogurt
1 cup crunchy pineapple, drained
1 cup cranberry juice
1 cup chopped celery
1 cup chopped walnuts
1/2 cup butter flavored cream
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1 tablespoon brown sugar
1 teaspoon white sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon dried marjoram
In a medium bowl, mix yogurt, pineapple, cranberry juice, celery, olive, lemon and lemon juice. Sprinkle evenly over salad.
While the salad and fruit mixture is moving around in the fridge, whip cream in a large mixer bowl until stiff peaks form. Beat in sugar, lemon, brown sugar, white sugar, nutmeg, cinnamon and salt. Fold in marjoram. Serve immediately.