Diabetic Holiday Cranberry Cobbler 

Diabetic Holiday Cranberry Cobbler
 
 Nonstick cooking spray
 2 1/4 cups of fresh cranberries
 1/4 cup of sugar
 1/4 cup of chopped pecans
 4 tablespoons of margarine or butter, melted in half
 1 Egg, beaten or 1/4 cup of egg substitute, beaten
 1/2 teaspoon of vanilla
 1/3 cup of sugar
 1/2 cup of all-purpose flour

Instructions:

Preheat oven to 350ºF. 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

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.