Dawn Hall Cook Books - Cooking for Busy People™

Cranberry Cocktail Spread

My hat goes off to my talented daughter, Ashley. She created this delicious, festive holiday appetizer. I am quite impressed and I know your guests will be too. It's the right combination of slightly sweet and tart. Have the children help by spreading the cream cheese onto a plate.

cup fresh cranberries

large navel orange, peel included, cut into eights*

tablespoon fresh green onion tops

tablespoons jellied cranberry sauce

cup Splenda Granular

(8-ounce) package fat-free cream cheese

small navel orange for decorating (optional)

	Put the cranberries, orange sections with the peel, and the green onion into a food processor, and process for 1 minute or until finely chopped.
	Put the cranberry mixture into a medium-size bowl and with a spatula stir in the jellied cranberry sauce and Splenda until well mixed.
	With a knife spread the cream cheese onto a 12-inch pie plate with a 1/2-inch lip around the perimeter (so juices won't run off).
	With a spatula completely cover the cream cheese with the cranberry mixture.
	This is all set to eat as is or keep chilled until ready to serve.
	Serve with reduced-fat, butter-flavored crackers on the side in a separate container. Make sure the crackers do not touch this appetizer or the crackers will become soggy.
	Cut the small orange into thin slices and lay the slides overlapping each other along the outer rim around part of the plate.
	* Note: Remove any dark spots from the skin and also the spot on the orange where the branch of the tree used to connect to the orange. Make sure there are no seeds in the orange. Seeds can cause a bitter flavor.

Yield: 16 (2-tablespoon) servings.

Calories: 34; Fat: 0g; Percent Fat Calories: 0%; Cholesterol: 2mg; Carbohydrate: 6g; Dietary Fiber: 1g; Protein: 2g; Sodium: 71mg; Diabetic Exchanges: 1/2 other carbohydrate

Preparation time: 15 minutes or fewer