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
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