| 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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