Microwave 2 C cranberries with 1/4 C brown sugar for 90 sec, stir &
go another 30 sec until berries all pop. (Put piece of waxed paper over the top - the cranberries spit!)
Blend together 1 egg, 1/4 C brown sugar, 1 Tbl melted butter, pinch of salt,
pinch of baking soda, glug of vanilla. Stir in 3/4 C pecan halves. (If you use chopped pecans, either use less or adjust the calorie count up.)
Put cranberries in the botom of a small pan (we used a 5" diameter, 3" deep mini-souffle dish). Top with pecan mixture.
Bake at 350 for 30 minutes, then at 300 for another 30-35 minutes, or until center isn't liquid but is still wet. If you use a larger pan (so the filling is shallower), it'll cook a lot faster. Let cool.
Full batch:
1250 calories, 75g fat (14g saturated), 143g carbs (16g fiber), 14.5g protein.
1/8 of a batch:
155 calories, 9.5g fat (2g saturated), 18g carbs (2g fiber), 2g protein.
Will update with comments once we eat it, but it smells amazing.
go another 30 sec until berries all pop. (Put piece of waxed paper over the top - the cranberries spit!)
Blend together 1 egg, 1/4 C brown sugar, 1 Tbl melted butter, pinch of salt,
pinch of baking soda, glug of vanilla. Stir in 3/4 C pecan halves. (If you use chopped pecans, either use less or adjust the calorie count up.)
Put cranberries in the botom of a small pan (we used a 5" diameter, 3" deep mini-souffle dish). Top with pecan mixture.
Bake at 350 for 30 minutes, then at 300 for another 30-35 minutes, or until center isn't liquid but is still wet. If you use a larger pan (so the filling is shallower), it'll cook a lot faster. Let cool.
Full batch:
1250 calories, 75g fat (14g saturated), 143g carbs (16g fiber), 14.5g protein.
1/8 of a batch:
155 calories, 9.5g fat (2g saturated), 18g carbs (2g fiber), 2g protein.
Will update with comments once we eat it, but it smells amazing.
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