Cranberry Sauce- Fresh BFC 1/1 per 1/4 C
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Distilled Water, 4 cup (remove)Cranberries, 1.50 cup, chopped (remove) 12 oz bag*Pure Xylitol - 1 Packet, 24 serving (remove) Makes 8 -1/4 C OR 2 Cups or 32 teaspoons4 tsp =1/4 C = 1.2/ Sugar & 8.4 Carbs= 1/1 BFC per 1/4C
Simmer one 12 oz bag fresh Cranberries in 4 cups of Distilled Water until they pop.
Drain juice into container & save.
Combine Drained cooked Cranberries with 1/2 Cup Xylitol.
Stir, Chill and serve with dinner or with Toast for Breakfast.
Dilute half & half then Sweeten the Cranberry juice with Xylitol to taste. makes 2 C or 96 teaspoons
Number of Servings: 8
Recipe submitted by SparkPeople user LIZGRAHAM.
Drain juice into container & save.
Combine Drained cooked Cranberries with 1/2 Cup Xylitol.
Stir, Chill and serve with dinner or with Toast for Breakfast.
Dilute half & half then Sweeten the Cranberry juice with Xylitol to taste. makes 2 C or 96 teaspoons
Number of Servings: 8
Recipe submitted by SparkPeople user LIZGRAHAM.
Nutritional Info Amount Per Serving
- Calories: 38.1
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.8 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.9 g
- Protein: 0.2 g
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