One of my favorite holiday tastes is the refreshing way tart cranberries are offset by the sweetness of orange and wrapped together in buttery dough. It can make a nice change from the endless parade of overly sweet holiday candies and the cookie blitz that hits my office at this time every year.
The multitude of gourmet food markets near my office in midtown Manhattan are well stocked with orange/cranberry scones and muffins these days. How easy it would be to pick one up each morning on my way to work. But, at around 400 - 500 calories each, that would not be wise. Not to worry, though, as I long ago learned how to lighten up my sweet creations. A few tweaks to the recipe and figure-friendly orange/cranberry goodness would soon be mine.
1 1/2 Cups all-purpose flour
4 Tablespoons light butter
1 Cup fresh cranberries
1/2 Cup orange juice
1/2 Cup low-fat milk
1/2 Cup Splenda
3 Tablespoons sugar + 1 tablespoon for the topping1 Teaspoon salt
1 Teaspoon baking soda
2 Teaspoons baking powder
1 Tablespoon vanilla
In a large bowl, mix together all the dry ingredients. Cut in the butter with a pastry cutter or fork until the mixture resembles course crumbs. In a separate bowl, mix together all the wet ingredients and combine with the dry mixture. Fold in the cranberries and pour the batter into either non-stick loaf pan or one that's been sprayed with Pam.
Sprinkle the remaining tablespoon of sugar over the top and bake in a pre-heated 350 degree oven for one hour. Allow to cool slightly before slicing and serve warm. Makes 8 servings.