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Trying to keep my sanity in tact, while keeping bellies full

Sunday, November 28, 2010

A Very Cranberry Thanksgiving Part I

What's Thanksgiving without cranberries? Just not right. But I'm not  fan of traditional cranberry sauce, so this year, I brought a couple of different cranberry dishes to my family dinner. And since we have a diabetic in the family, these are made with splenda instead of sugar.

Cranberry Bake

What you'll need:
2 pears (peeled and chopped)
2 sm apples (peeled and chopped)
2 c cranberries (fresh)
1 c splenda

topping:
1/2 c chopped pecans
1/4 c butter, melted
1/3 c flour
1/2 c splenda

In a 9" pie pan, add cranberries, apples and pears.


Stir in 1 c splenda.


Mix the topping until it forms a ball. Break of pieces and sprinkle over top of fruit. Bake at 350 for 55 minutes, or until fruit is soft.

5 comments:

Becky said...

this looks AMAZING!! My husband hates fruit, so if I make it, it better be for a party of some sort, lest I eat it all by myself!

Ott, A. said...

Looks delish. I like the idea of using pears I think they would compliment the cranberries and apples nicely.

Lana said...

YUMMY!

Cranberry Morning said...

I'd love that. Especially exciting with the pear addition. Great idea. :-)

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