CAROLYNN’S PANTRY

EASY CRANBERRY COBBLER

1 lb. fresh cranberries

1 lg. orange

1 ½ cups water

1 cup Splenda or if you prefer sugar ( be sure to add calories)

pinch of salt

2 tsps. cornstarch thoroughly mixed with 2 tsp. water

1 can (8 roll size) crescent roll dough from dairy case

1 tbl. milk or cream mixed with ½ tsp. Splenda

Cut orange in half and put cut-side down in saucepan.  Add raw cranberries and water, plus pinch of salt.  Simmer till berries have burst and released juice and orange is soft.  Squeeze juice from orange into mixture and discard orange halves.  Stir in Splenda to dissolve, then cornstarch-water mixture.

Pour filling into 8” square cake pan.  Unroll croissant dough and arrange to cover fruit mixture.  Lightly brush dough with sweetened milk or cream.  Bake at 375 degrees F according to package directions for dough or until lightly browned.

NOTE:  For a little extra touch, add hazelnuts, pecans or walnuts to the filling.

Servings 8

Cal. 100…Carbs 15 gm…Fat 2 gm…Fiber 3 gm