| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Diabetic, Pies & past | 8 | servings | |
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 |
INSTRUCTIONS
Preheat oven to 350°F. 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.
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