Thanksgiving Recipes

Happy Thanksgiving

Light Homemade Cranberry Sauce

See Heidi McClintock’s advice on smart holiday eating

Ingredients:

• 1 teaspoon cornstarch
• 1 cup Splenda or other sugar-acting substitute
• 1/2 cup water
• 3 cups fresh or frozen cranberries (usually 1 bag)
• 1 medium orange, peeled and sectioned

Combine cornstarch, Splenda and water in a medium saucepan, stirring until sugar and cornstarch dissolve. Stir in cranberries and orange sections; bring mixture to a boil, stirring constantly, over medium-high heat. Reduce heat, and simmer, stirring often, 5 minutes or until cranberry skins begin to pop and mixture begins to thicken. Set aside to cool. Cover and chill at least 3 hours.

NUTRITIONAL INFORMATION PER SERVING: calories 50; g fat, 1 g carbs; 3g dietary fiber; 0g protein; 0g sodium; 0g cholesterol

Makes 6, ¼-cup servings

- See more at: http://www.stanthonysmedcenter.com/Connect/Your-Health-Today/october-2014-making-transition-from-pediatrician-to-family-physician/thanksgiving-recipes#sthash.NahngknT.dpuf