24 ounces fresh cranberries 1 teaspoon orange zest 1 cup mandarin oranges in water -- drained and coarsely chopped 2 cinnamon sticks 1 3/4 cups orange juice 1 cup Splenda Brown Sugar Blend
In a medium sauce pan combine all ingredients except Mandarin oranges. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat, and simmer for about 1 hour, or until the sauce has thickened. Add Mandarin oranges and taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in a covered container.
Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek. Cut each leek in half lengthwise. Cut each half crosswise into 1-inch-thick slices. Rinse under cold water; drain. Set aside.
Wash brussels sprouts thoroughly under cold running water, and remove discolored leaves. Cut off stem ends, and cut large sprouts in half; set aside.
Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add leeks and garlic; sautÚ 5 minutes. Add sprouts, carrot, and water; cover and cook 15 minutes. Spoon vegetable mixture into a 1 1/2-quart casserole coated with cooking spray; set aside.
Melt margarine in a small saucepan over medium-low heat; stir in flour. Gradually add milk, stirring with a wire whisk until well blended. Increase heat to medium; cook 6 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon-pepper blend and salt. Pour sauce over vegetable mixture. (Cover and chill mixture now, if desired.)
Combine cornflake crumbs and cheese; stir well. Sprinkle over vegetable mixture. Cover and bake at 350║ for 30 minutes. Uncover and bake an additional 20 minutes or until thoroughly heated.
Yield: 6 servings (serving size: 1 cup)
CALORIES 160 (30% from fat); FAT 5.3g (sat 1.8g,mono 2g,poly 0.9g); IRON 2mg; CHOLESTEROL 8mg; CALCIUM 179mg; CARBOHYDRATE 23.3g; SODIUM 249mg; PROTEIN 6.4g; FIBER 3.7g
NOTE: this recipe is without a crust. You can also make this as a pie but don't forget the calories from the graham cracker crust.
1 can pumpkin 8 ounces Cool Whip Lite« 1 box sugar-free vanilla pudding and pie filling 1 teaspoon pumpkin pie spice 2 cups skim milk
1 can pumpkin 1 container whipped topping 1 box instant vanilla pudding 1 teaspoon pumpkin pie spice 2 cups milk
1. Make the pudding by whisking it into 2 cups of cold milk. 2. Next whisk in the can of pumpkin and 2/3 of the container of whipped topping. 3. Stir in pumpkin pie spice. 4. Cover the top of the mousse with a thin layer of whipped topping. This can be served in a bowl, individual cupcake papers or a pie crust
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