Cranberry Soup

Healthy Christmas Recipe

Whether you serve it hot or cold, the complex sweet-tart-spicy flavor of this cranberry soup will begin any meal on a good note. Despite its rich taste, the use of evaporated skim milk keeps fat content to a minimum.

Ingredients:

• 1 pound fresh cranberries (4 cups)
• 1 large cinnamon stick
• 1/2 cup sugar or less, depending on tartness of cranberries
• 2 cups evaporated skim milk
• 1/4 cup plain lowfat yogurt
• Nutmeg

Directions:

Place cranberries and cinnamon stick in large saucepan.

Add water to level about 1/2 inch above the berries. Heat to a boil at medium heat; reduce heat and simmer until cranberries are very tender and begin to fall apart. Remove cinnamon stick.

Pour cranberry mixture into blender. Puree, slowly adding sugar to taste. Strain.

Place cranberry mixture and evaporated milk in saucepan; reheat to just under a boil. Serve hot or cold. To serve, top with a tablespoon of yogurt and a dash of nutmeg.

Recipe makes 4 servings Cranberry Soup.

Pan-Grilled Chicken with Cranberry Salsa

Ingredients

• 4 (4-ounce) skinned, boned chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/3 cup minced green onions
• 1 tablespoon minced pickled jalapeño peppers
• 2 teaspoons balsamic vinegar
• 1 (12-ounce) container cranberry-orange sauce (such as Ocean Spray)
• 2 tablespoons minced fresh cilantro, divided
• 1 1/2 tablespoons lime juice, divided
• 2 tablespoons 1/3-less-fat cream cheese

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Heat a grill pan over medium-high heat; cook chicken for 5 minutes on each side or until done. Keep warm.

Combine onions, jalapeños, vinegar, and cranberry sauce in a medium bowl. Stir in 1 tablespoon cilantro and 1 tablespoon lime juice.

Combine 1 tablespoon cilantro, 1 1/2 teaspoons lime juice, and cream cheese in a small bowl; stir well to combine. Spoon salsa evenly onto individual plates. Place chicken on top of salsa; top with a dollop of cilantro cream. Serve immediately.

Fluffy Cranberry Cheese Pie

Ingredients

CRANBERRY TOPPING

• * 1 package (3 ounces) raspberry gelatin
• * 1/3 cup sugar
• * 1-1/4 cups cranberry juice
• * 1 can (8 ounces) jellied cranberry sauce

FILLING

• * 1 package (3 ounces) cream cheese, softened
• * 1/4 cup sugar
• * 1 tablespoon milk
• * 1 teaspoon vanilla extract
• * 1/2 cup whipped topping
• * 1 pastry shell (9 inches), baked

Directions

In a bowl, combine gelatin and sugar; set aside. In a saucepan, bring cranberry juice to a boil.

Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in the cranberry sauce. Chill until slightly thickened.

Meanwhile, in another bowl, beat cream cheese, sugar, milk and vanilla until fluffy. Fold in the whipped topping. Spread evenly into pie shell. Beat cranberry topping until frothy; pour over filling. Chill overnight.

Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 326 calories, 12 g fat (6 g saturated fat), 17 mg cholesterol, 164 mg sodium, 54 g carbohydrate, trace fiber, 3 g protein.

http://www.tasteofhome.com/recipes/Fluffy-Cranberry-Cheese-Pie