Quick Cranberry Cobbler
Substitute the cake for the cobbler with this quick and easy to follow recipe.
Yield
8 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
oranges
thick skinned |
|
| 1 | cup |
water
|
|
| ½ | cup |
sugar
replacement, granulated |
|
| 4 | cups |
cranberries
|
|
| 1 | tablespoon |
butter
|
|
| 1 | pk |
biscuit dough
to make 8 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
oranges
thick skinned |
|
| 237 | ml |
water
|
|
| 118 | ml |
sugar
replacement, granulated |
|
| 946 | ml |
cranberries
|
|
| 15 | ml |
butter
|
|
| 1 | pk |
biscuit dough
to make 8 |
* |
Directions
Grate the orange rind. Juice the orange. Combine orange juice, grated rind, water, sugar replacement, cranberries and butter in a saucepan. Bring to a boil and cook for 1 minute.
Spoon cranberry sauce evenly among 8 well-greased baking dish es or into a casserole. Top the sauce with biscuit dough. Bake at 450℉ (230℃) for 10 minutes, reduce heat and bake at 350℉ (180℃) F for 20 minutes longer.
8 servings. Each serving 98 calories, 1 bread, ¾ fruit Suggestion: try half recipe using ½ teaspoon dry orange peel and 3 or 4 tb. unsweetened orange juice, just cooking the cranberry mixture in a saucepan and serve with turkey.
