Makes 12 Servings
1 Serving = 3 PointsPlus™
1 bag (12 oz) fresh cranberries, rinsed
1/2 cup chopped pecans
2 cups Splenda granulated
2/3 cup fat free egg substitute
1 cup all-purpose flour
1/2 cup light butter, melted
2 TBSP fat free 0% milk
Preheat oven to 350º. Spray 8x11 (2 quart rectangular) baking dish with Pam.
Spread cranberries and pecans over bottom of dish. Sprinkle with 1 cup Splenda granulated.
In medium mixing bowl, beat egg substitute with an electric mixer on high speed until foamy. Add remaining 1 cup of Splenda, flour, melted butter and milk; beat on low just until combined. Carefully spread over cranberry/nuts/Splenda in the baking dish.
Bake 40 - 45 minutes or until the top is golden brown.
Cool at least 30 minutes on a wire rack before serving. To serve, spoon onto dessert dishes, berry side up.
Top with Fat Free Cool Whip if desired.
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*