Apple Cranberry Pie

Makes: one (9-inch) pie (8 servings)
Preparation Time: 30 minutes
Bake Time: 40 to 50 minutes

1 (15-ounce) package refrigerated piecrusts
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
4 large Granny Smith apples, peeled, cored, and sliced
1 cup cranberries, coarsely chopped


PREHEAT oven to 400°F.

UNFOLD 1 piecrust; press out fold lines. Fit piecrust into a 9-inch
pieplate according to package directions.

COMBINE SPLENDA® Granular, flour, and cinnamon in a large bowl; add
apples and cranberries, tossing gently. Spoon mixture into piecrust.

UNFOLD remaining piecrust; press out fold lines. Roll to 1/8-inch
thickness. Place over filling; fold edges under and crimp. Cut slits
in top to allow steam to escape.

BAKE 40 to 50 minutes or until crust is golden. Cover edges with
aluminum foil to prevent overbrowning, if necessary. Cool on a wire
rack one hour before serving.


Nutrition Information per Serving

Serving Size: 1 slice
Total Calories 290
Calories from Fat 130
Total Fat 14g
Saturated Fat 6g
Cholesterol 10mg
Sodium 200mg
Total Carbohydrate 38g
Dietary Fiber 2g
Sugars 10g
Protein 2g

Exchanges per serving: 2 1/2 Fruit, 3 Fat


This recipe, when compared to a traditional recipe, has a 24%
reduction in calories, a 38% reduction in carbohydrates and a 71%
reduction in sugars!
http://www.splenda.com/

Cranberry Chicken-2 to 3 hours

• 2-1/2 to 3 pounds chicken thighs and/or drumsticks, skinned (I make this leaner and use frozen chicken breasts - frozen don't dry out as they cook
  
• 1 16-ounce can whole cranberry sauce
• 2 tablespoons dry onion soup mix (look for reduced sodium)
  
• 2 tablespoons quick-cooking tapioca
• 3 cups hot cooked rice

directions

1. Place chicken pieces in a 3-1/2- or 4-quart slow cooker. In a small bowl, stir together cranberry sauce, dry soup mix, and tapioca. Pour over chicken pieces.
2. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Serve chicken and sauce over hot cooked rice. Makes 6 servings.

CRANBERRY-CRUNCH CHICKEN SALAD

CRANBERRY-CRUNCH CHICKEN SALAD

Yield: 6 servings
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_archive/details/60.shtml

INGREDIENTS

- 3 cups diced roasted chicken or turkey
- 2 cups cooked wild rice
- 2 cups peeled chopped Granny Smith apples (about 2-1/2 medium)
- 1 cup thinly sliced celery
- 1/2 cup dried sweetened cranberries
(or plain, unsweetened dried cranberries)
- 1/2 cup chopped walnuts or toasted pecans
- 1 cup nonfat or light mayonnaise

DIRECTIONS

Place the chicken or turkey, wild rice, apples, celery,
cranberries, and nuts in a large bowl and toss to mix well.

Add the mayonnaise and toss to mix well, adding a little
more mayonnaise if the mixture seems too dry. Cover the
salad and refrigerate for at least 2 hours before serving.

Serve over a bed of fresh salad greens or mound each
serving into the center of a cantaloupe half if desired.

Nutritional Information Per Serving (per 1-1/2 cup serving):
Calories: 286, Carbohydrate: 24 g, Cholesterol: 60 mg,
Fat: 8.8 g, Saturated Fat: 1.1 g, Fiber: 2.8 g,
Protein: 27 g, Sodium: 351 mg, Calcium: 29 mg
Diabetic Exchanges: 2-1/2 Very Lean Meat, 1/2 Starch, 1 Fruit, 1 Fat

Cranberry-Orange-Nut Cookies

From EatingWell: November/December 2007

Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes.

2 1/2 dozen cookies

Active Time: 35 minutes

Total Time: 1 1/2 hours

Nutrition Profile

Ingredients

• 1 1/2 cups whole-wheat pastry flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped walnuts
• 1/2 cup chopped dried cranberries
• 1 cup plus 3 tablespoons sugar, divided
• 1/2 cup smooth, unsweetened applesauce
• 1/4 cup canola oil
• 1 tablespoon freshly grated orange zest
• 3 tablespoons orange juice

Preparation

1. Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
2. Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
3. Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
4. Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
5. Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.

Tips & Notes

• Make Ahead Tip: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Per cookie: 102 calories; 5 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 fat

Apple Cranberry Yogurt Coffee Cake

My mother in law made this to help use up some whole berry cranberry sauce. If you choose that option, use 1 cup of whole berry sauce, drained.

Apple Cranberry Yogurt Coffee Cake

Ingredients:

• 1 1/4 cup Dannon® Plain Yogurt
• 1 1/2 cup cranberries, fresh or frozen and thawed
• 2/3 cup sugar
• 1/3 cup water
• 1/2 cup unsalted butter (1 stick), at room temperature
• 3/4 cup light brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 2 cups unbleached all-purpose flour
• 3/4 tsp. baking powder
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 3/4 tsp. cinnamon
• 2 medium apples, cored and chopped into rough 1/2" pieces

Directions:

• 1. Preheat the oven to 325 degrees F. Lightly grease a 9x13-inch pan or a 10-inch iron skillet, and dust with flour.
• 2. In a small saucepan, simmer the cranberries and sugar and water over medium-low heat, stirring occasionally, until the berries just begin to pop, about 5 minutes. Remove the cranberries with a slotted spoon and reserve.
• 3. In a mixing bowl, cream together the butter and brown sugar. Lightly beat the eggs with the vanilla, and stir to combine. Into another bowl, sift the flour, baking powder, baking soda, salt and cinnamon. Add the apple pieces and toss to coat. Add the flour mixture to the butter mixture and stir to combine. Fold in the yogurt and then gently add cranberries, stirring into the batter without breaking them apart.
• 4. Pour the batter into the pan or skillet and bake for 45 minutes, or until a wooden skewer inserted into the center come out clean. Cool on a wire rack for at least 10 minutes before serving.

Yields: 12 servings



Source: Dannon.com

Cranberry Nut Bread

* Exported from MasterCook *

Cranberry Nut Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins, Quick Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons vegetable shortening
1 cup sugar
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup cranberries -- cut in half
1 orange -- juice & rind (add OJ or water to
make 3/4 c. of liquid)
1/2 cup pecans

Grease and flour a 1-lb. loaf pan. Combine all ingredients,
don't over mix. Bake 1 hour at 350 degrees. Should leave
sides of pan when done; test with a toothpick. Let stand
for 24 hours. Freezes well.

Source:
"Ocean Spray"
Yield:
"1 pound"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 204 Calories; 6g Fat
(25.0% calories from fat); 3g Protein; 36g Carbohydrate;
1g Dietary Fiber; 16mg Cholesterol; 208mg Sodium.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat;
1 Other Carbohydrates.

I do cut the cranberries by hand or get DH to if I'm lucky.
You can chop the nuts in the processor. I would do them first
and remove. Then do your orange, the whole orange less seeds.
Add your other liquid ingredients and then add the dry to mix.
If it appears too dry, here is where I add more OJ.
Stir your previously chopped nuts and the cranberries in last.

PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams,
 Fat 6grams, Chol. 18mg., Sodium 313mg.

SOURCE:  Ocean Spray

Cranberry Thanksgiving Salad

CRANBERRY THANKSGIVING SALAD

2 C. fresh cranberries
1/2 C. Splenda
1 1/2 C. cold water
1 (4-serving) pkg. sugar-free strawberry Jell-O
2 C. (2 med.) diced bananas
6 T. (1 1/2 oz.) chopped walnuts
1/4 C. fat free mayo
1/2 C. Cool Whip Free
Lettuce leaves

In a medium saucepan, combine cranberries, Splenda and water.
Cook over medium heat until cranberries become soft, stirring often.
 Remove from heat.  Stir in dry Jell-O.

Refrigerate until syrupy.  Fold in bananas and walnuts.  Pour into
8x8" dish.  Refrigerate until set.  Cut into 8 servings.  In a
small bowl, combine mayo and Cool Whip.  For each serving, place
salad piece on lettuce leaf and top with full 1 T. mayo mixture.

Serves 8 - Each serving equals:
HE:  3/4 Fr, 1/2 Fa, 1/4 Pr, 1/4 Sl, 4 OC
104 Calories, 4 gm Fa, 1 gm Pr, 16 gm Ca, 72 mg So, 11 mg Cl, 2 gm Fi
DIABETIC:  1/2 Fr, 1/2 Fa, 1/1 St/Ca

from "Healthy Exchanges Newsletter"  November 2000

Almond Crusted Cranberry Apple Bread

Country Baking
16 servings


15 5/8 ozs cranberry quick bread mix
1 cup fresh cranberries, halved
1/2 cup Granny Smith apples, peeled and chopped
1 cup apple cider 
1 tbsp olive oil
1 whole egg
1/3 cup almonds, sliced

Preheat oven to 350. Prepare a 8" x 4" loaf pan with cooking
spray; set aside. In a mixing bowl, combine quick bread mix,
cranberries, apples, apple cider, olive oil, and egg. Mix
until all is moistened.

Pour batter into prepared pan. Sprinkle top with almonds.
Bake for one hour and 30 minutes, or until toothpick inserted in
center comes out clean.

Calories 140;Fat 3g;Protein 2g;Chol 12g;Carb 26g;Sodium 117mg;Fiber 1g

Cranberry Orange Tea Bread

I found this recipe in the Splenda cookbook

1/2 cup orange juice(juice from 1 orange + water to make 1/2 cup)
1/3 cup FF milk
3 T canola oil
1/2 cup FF eggs
1 T orange zest
1 tsp vanilla
2 cups finely ground oatmeal
1 cup splenda
2 tsp baking pd
1/2 tsp soda
1/4 tsp salt
1 1/3 cups chopped (fine) cranberries

bake at 350 for 50 min ( I used a 8x8 cake pan) - glaze when done
with 1/4 cup orange juice & 1/4 cup splenda - heat splenda & juice
then pour over cooled cake