1 Thick-skinned orange
1 c Water
1/2 c Sugar replacement
4 c Cranberries
1 tb Butter
1 pk Biscuit dough (8 biscuits worth)
Grate the orange rind. Juice the orange. Combine orange juice,
grated rind, water, sugar replacement, cranberries, and butter in a
saucepan. Bring to a boil and cook for 1 minute.
Spoon cranberry sauce into a casserole dish. Top the sauce with
biscuit dough. Bake at 450 F for 10 minutes, reduce heat and bake
at 350 F for 20 minutes longer.
Per serving: 98 calories, 1 bread, 3/4 fruit
Source: Diabetic High Fiber Cookbook by Mary Jane Finsand c. 1985
Shared but not tested by Elizabeth Rodier, Oct 1993
