| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts, Diabetic, Low-fat/cal | 8 | Servings | ||
INGREDIENTS
| 1 | Thick-skinned orange | |
| 1 | c | Water |
| 1/2 | c | Granulated sugar replacement |
| 4 | c | Cranberries |
| 1 | tb | Butter |
| 1 | pk | Biscuit dough to make 8 bis. |
| 8 | servings. |
INSTRUCTIONS
Grate the orange rind. Juice the orange. Combine orange juice, grated rind, water, sugar replacement, cranberries and butter in a saucepan. Bring to a boil and cook for 1 min. Spoon cranberry sauce evenly among 8 well-greased baking dishes or into a casserole. Top the sauce with biscuits (biscuit dough?). Bake at 450 F for 10 min, reduce heat and bake at 350 F for 20 min longer. Each serving 98 calories, 1 bread, 3/4 fruit Source: Diabetic High Fiber Cookbook by Mary Jane Finsand c. 1985 Shared but not tested by Elizabeth Rodier Oct 93 Suggestion: try half recipe using 1/2 tsp. dry orange peel and 3 or 4 tb. unsweetened orange juice, just cooking the cranberry mixture in a saucepan and serve with turkey. Half recipe without biscuits would be about 3 fruit exchanges. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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