Holiday cranberry cobbler
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Nonstick cooking spray | ||
| 2¼ | cup | Fresh cranberries |
| ¼ | cup | Sugar |
| ¼ | cup | Chopped pecans |
| 4 | tablespoons | Margarine or butter; melted and divided |
| ; in half | ||
| 1 | Egg; beaten or | |
| ¼ | cup | Egg substitute; beaten |
| ½ | teaspoon | Vanilla |
| ⅓ | cup | Sugar |
| ½ | cup | All-purpose flour |
Directions
Preheat oven to 350øF. 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 ¼ cup sugar, pecans, and 2 tablespoons of melted margarine. Pour the mixture over the cranberries. Then combine the egg, vanilla, ⅓ 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: ⅛ 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:
By Barb at PK <abprice@...> on Jun 12, 1998, converted by MM_Buster v2.0l.