Yield: 16 servings
1 medium orange
12 ounces (3 cups) fresh or frozen (unthawed) cranberries
2/3 cup chopped pecans
1/3 to 1/2 cup sugar
1/3 to 1/2 cup Splenda
1. Peel the orange cutting all the way to the flesh, and cut into chunks (reserve 1/4 of the rind). Remove and discard any seeds.
2. Place the oranges, the reserved orange rind, pecans, sugar, and Splenda in the bowl of a food processor, and process until finely chopped.
3. Cover and refrigerate for several hours or overnight before serving.
Nutritional Facts (per 3 tablespoon-serving)
Calories: 67
Carbohydrates: 9 g
Fiber: 1.8 g
Fat: 3.6 g
Sat. Fat: 0.3 g
Cholesterol: 0 mg
Protein: 0.6 g
Sodium: 0 mg
Calcium: 9 mg
Diabetic exchanges: 1/2 carbohydrate, 1/2 fat
