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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
11/29/07 2:54 P

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I've been wondering about this one. I still need to try it!



 current weight: 185.0 
 
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TAZLADYOK's Photo TAZLADYOK SparkPoints: (0)
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11/29/07 12:29 P

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This sounds great! I will have to try this one!

Lee Ann

380 lbs. - starting weight 6/2/10


 current weight: 388.0 
 
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SHAZAM2 Posts: 57
11/29/07 3:40 A

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This pie is somewhat skinny looking, a little small. I think of it as the little pie with the great big taste.

GRANDMAAMIE's Photo GRANDMAAMIE Posts: 44,049
11/29/07 12:48 A

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SOUNDS YUMMY THANKS FOR SHARING

AMIE

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{¸.•´+*+AMIE+*+*+{¸ ;.• .•*¨}.•* .**+* SORRY ABOUT CAPS NOT YELLING VERY POOR EYE SIGHT DIABETIC +++++ HUGGS

Stop living life for what's around the corner and start enjoying the walk down the street.
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SHAZAM2 Posts: 57
11/28/07 11:29 P

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CRANBERRY CRUMB PIE
JoAnna Lund’s Healthy Exchanges NL - 11//06, p. 8

3 cups fresh or frozen cranberries
2 tablespoons water
2 cups Splenda Granular*
¼ cup orange marmalade spreadable fruit
1 (6-ounce) Keebler graham cracker crust
¼ cup purchased graham cracker crumbs
2 tablespoons Bisquick Heart Smart Baking Mix
2 tablespoons + 2 teaspoons I Can’t Believe it’s Not Butter! Light Margarine

Preheat oven to 425 degrees. In a medium saucepan, combine cranberries and water. Cover and cook over low heat for 15 minutes or until cranberries become soft. Remove from heat. Add 1 ¾ cups Splenda and spreadable fruit. Mix well to combine. Spoon mixture into pie crust. In a small bowl, combine graham cracker crumbs, baking mix, and remaining ¼ cup Splenda. Add margarine. Mix well using a pastry blender or 2 forks until mixture becomes crumbly. Sprinkle crumb mixture evenly over top. Bake for 10 minutes. Place pie plate on a wire rack and let set for 30 minutes. Refrigerate for at least 1 hour. Cut into 8 servings.

Serves 8 – Each serving equals:
195 Calories, 7g Fa, 1g Pr, 32g Ca, 220mg So, 5g Cal, 2g Fi

Diabetic Exchanges: 1 Fr, 1 St, 1 Fa

Carb Choices: 2

WW points: 4


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