Apple Cranberry Crisp
Holiday Angel Cake


Apple Cranberry Crisp

Journal as: 1/2 cup sweetened cold cereal + 1 piece of fresh fruit + 1
teaspoon margarine

This is an easy brunch or dessert dish you can throw together with
some frozen cranberries and a few Granny Smith apples. The oats and
fruit make this a higher-fiber treat.

Topping:
1/2 cup old-fashioned oats
6 tablespoons unbleached white flour
1/4 cup dark-brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon salt
3 tablespoons no-trans-fat margarine with 8 grams of fat (such as Take
Control)
1 tablespoon reduced-calorie pancake syrup

Fruit filling:
3 large Granny Smith apples, cored and thinly sliced
1 1/4 cups fresh or frozen cranberries
2 tablespoons reduced-calorie pancake syrup
1 tablespoon dark brown sugar
2 teaspoon unbleached white flour
2 teaspoons finely chopped orange zest

Preheat oven to 375 degrees. Coat a 9-inch-deep round or square baking
dish with canola cooking spray. Add topping ingredients to small food
processor bowl. Pulse briefly just until blended and moist clumps form.
Cover and keep in the refrigerator until needed. Add fruit filling
ingredients to a large bowl and toss well to blend. Spread evenly into
prepared baking dish. Bake the fruit filling for 15 minutes. Remove pan
from oven and crumble the topping evenly over the top. Bake about 25
minutes more or until topping is golden brown and apples are tender. Let
stand at least 10 minutes before serving.

Yield: 6 servings

Per serving: 209 calories, 2.2 g protein, 40 g carbohydrate, 4.9 g fat,
0.6 g saturated fat, 0 mg cholesterol, 4 g fiber, 112 mg sodium. Calories
from fat: 21%.



Holiday Angel Cake

Journal as: 1 portion of sweet dessert

What a beautiful cake to behold! And so tasty with so few calories.

1 cup cake flour
1 cup granulated sugar
1/2 cup Splenda
12 egg whites
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1-cup fresh cranberries or 1/2 cup dried cranberries
1 tablespoon finely chopped orange zest (or substitute lemon zest)

Preheat oven to 375 degrees. Double check that your tube pan is clean and
dry. (Any trace amounts of oil could cause your whipped egg whites to
deflate). Stir flour, 1/4 cup of the sugar, and Splenda together in medium
bowl and set aside. In a large mixing bowl, whip the egg whites with the
vanilla, cream of tartar, and salt together with mixer until medium-stiff
peaks form. Gradually add the remaining sugar (3/4 cup) while continuing
to whip to stiff peaks. When you think the egg whites have reached maximum
volume, gradually fold in the flour mixture, one third at a time. Stir in
1 cup fresh cranberries or 1/2 cup dried cranberries and orange zest. Be
careful not to overmix. Pour the batter in the prepared tube pan and bake
40-45 minutes or until cake springs back when touched. Balance the tube
pan upside down on the top of a bottle to prevent decompression while
cooling. When completely cool, run a knife around the edge of the pan and
invert onto a serving plate.
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