Side Pannel
Holiday Cranberry Cobbler
Holiday Cranberry Cobbler
- Recipe Submitted by ADMIN on 09/26/2007
Category: Diabetic
Ingredients List
- 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
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
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