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Holiday Cranberry Cobbler


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Diabetic Pies/pastry

Ingredients:

  • 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

Directions:

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
 
from NOVEMBER / DECEMBER 1997
 
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98
 
Recipe by: http://www.diabetes-self-mgmt.com/dir_rec.html
 
By Barb at PK <abprice@wf.net> on Jun 12, 1998, converted by MM_Buster v2.0l.