Ingredients
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2
-
1/2
-
4
-
1/3
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Day After Christmas Cranberry & Nut Breakfast, This would be yummy for any day but it is Christmas inspired because I made it on Boxing Day morning out of leftovers I had floating around from Christmas day Plus, after eating so much the day before it was kind of nice to start the next day with a healthy breakfast If you use Splenda instead of sugar this is pretty diabetic friendly too , I didn’t use sugar or splenda to make this somewhat healthier I drizzled a little date syrup over the final product It was still pretty tart but I can handle that used freshly squeezed orange juice, whole almonds, chopped walnuts and whole pistachios, plus the rest of the ingredients A nice change for my love of cranberries , Made this recipe using the Splenda & toasted cashews & almonds! Put it all together with a fat-free vanilla yogurt which we usually have on hand, but would definitely like to try it another time using the Greek yogurt (something I have to hunt for most of the time)! Absolutely love the use of those flavorful, tart, red berries where! Thanks for sharing the recipe! [Tagged, made & reviewed for my chosen partner in the Vegetarian/Vegan Recipe Swap 18]
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Steps
|
1
Done
|
Put the Cranberries in a Saucepan With the Orange Juice and Sugar or Splenda. |
|
2
Done
|
Cover Over a Low Heat For About 5 Minutes, Stirring Frequently. You Want the Cranberries to Pop and For the Juices to Have Thickened Up a Good Deal. |
|
3
Done
|
at the Same Time as the Cranberry Mixture Is Cooking Put Another Pan on a High Heat and Toast the Nuts. Stir or Toss Them Frequently to Make Sure They Don't Burn. |
|
4
Done
|
Pour the Cranberry Mixture Into Two Dessert Bowls. |
|
5
Done
|
Put 1/2 Cup of Yogurt on Top of the Cranberry Mixture in Each Bowl. |
|
6
Done
|
Sprinkle the Nuts on Top of the Yogurt. |
|
7
Done
|
Serve. |
