Cranberries define the winter holidays! These gorgeous scarlet berries serve as festive centerpieces, wreaths and garlands. Tangy cranberries are also the feature ingredient in beverages, sauces, salads, stuffing, baked goods and desserts. Dried cranberries have replaced raisins in many households, making the fruit a year-round staple. Get your vitamin C from this versatile, glorious fruit in as many ways as possible! Whether by vision or taste, scarlet cranberries light a spark in the holiday season.

Don’t be intimidated by the list of ingredients for this recipe! Since this cranberry dessert is “heavy” on the fruit and “light” on the sweetened topping, it provides multiple fruit servings! It is a perfect substitute for calorie-dense pies and cakes. It “stands in” beautifully for buttery, breakfast-buffet pastries. Freeze bags of fresh cranberries to serve this fruit compote all year long … or … substitute peeled, chopped fresh pears or apples for the cranberries. It’s gorgeous, it’s healthy, it’s easy to prepare. Enjoy!

Ingredients
1 16-ounce bag Trader Joe’s frozen Very Cherry Berry Blend, thawed
1 12-ounce bag Fresh or frozen cranberries, thawed
3 tablespoons Dried cranberries
2 tablespoons All purpose flour
¼ teaspoon Almond extract
8 packets Splenda sweetener

¼ cup Brown sugar
¼ cup Rolled oats
¼ cup All purpose flour
¼ cup Almonds, sliced or slivered
¼ teaspoon Pumpkin pie spice
2 tablespoons Reduced calorie margarine
Cooking Spray

Preparation

1. Preheat oven to 350 degrees. Combine the first 6 ingredients. Pour into 7×11 or 8×8 inch baking dish, sprayed with cooking spray.
2. Combine next 6 ingredients in a food processor. Pulse until the mixture looks like coarse meal, or chop with knives until the margarine is “cut” into the dry ingredients.
3. Scatter the dry mixture over the fruit. Lightly coat the top with cooking spray. Bake at 375 degrees for 40-45 minutes.
4. Serve with vanilla yogurt, flavored with a drop of cinnamon extract or a few shakes of ground cinnamon.

Number of Cups: 5
Calories/Cup: 235
Vegetable Servings: 4

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Source: The Healthy Table

This entry was posted on Wednesday, November 18th, 2009 at 12:51 pm and is filed under Thanksgiving. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.