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Tuesday, November 9, 2010

Apples + Cranberries = Fall

Saturday night my family came over for dinner. We had a good time talking, laughing and EATING! We had a relatively low carb meal; baked ham, green beans, cabbage mac-n-cheese, sugar-free cranberry congealed salad and cream-style corn.  For dessert (my favorite part of the meal), we had an apple cranberry tart that was very easy to make.

Roasted pecans were pulverized in the food processor with a teaspoon of “Splenda Sugar Blend”.  In serving sized containers, previously sprayed with cooking spray, the pulverized pecans were pressed to create a pie shell.  These containers were topped with a mixture of chopped apples and cranberries that were cooked till tender with a teaspoon of butter, ½ cup of sugar-free apricot preserves, a teaspoon of Splenda Sugar Blend, a ¼ teaspoon of vanilla, a pinch of cinnamon and nutmeg.  All the containers were then cooked in a 350 degree preheated oven for 20 minutes. Each dessert was sprinkled with finely chopped pecans and served warm with a scoop of vanilla "Carb Smart"  ice cream and enjoyed by every family member! 

Good times and low carb meals can be achieved! 

 


 




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