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Holiday Cranberry Cobbler

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Diabetic Pies/pastry


  • Nonstick cooking spray
  • 2 1/4 c Fresh cranberries
  • 1/4 c Sugar
  • 1/4 c Chopped pecans
  • 4 tb Margarine or butter; melted and divided in half
  • 1 Egg; beaten or
  • 1/4 c Egg substitute; beaten
  • 1/2 ts Vanilla
  • 1/3 c Sugar
  • 1/2 c All-purpose flour


Preheat oven to 350øF. Spray the bottom of a 9-inch pie pan with nonstick cooking spray. Spread cranberries evenly over the bottom of the pan. In a large mixing bowl, combine 1/4 cup sugar, pecans, and 2 tablespoons of melted margarine. Pour the mixture over the cranberries. Then combine the egg, vanilla, 1/3 cup sugar, flour and remaining 2 tablespoons of melted margarine in the bowl and mix until the flour is moistened. Spread this mixture over the cranberries. Bake for 45 minutes and serve warm.
Preparation time: 10 minutes Baking time: 45 minutes
Yield: 8 servings
Per serving: Calories: 182 Carbohydrate: 25 g Protein: 2 g Fat: 8 g Saturated fat: 2 g Sodium: 75 mg Fiber: 2 g Serving size: 1/8 pie
Exchanges per serving: 2 starch 1 fat
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98
Recipe by:
By Barb at PK <> on Jun 12, 1998, converted by MM_Buster v2.0l.