Thanksgiving is one of my favorite holidays. So many delicious foods served in one day – roasted turkey, mashed potatoes, stuffing, roasted vegetables and lots of pumpkin pie! One seasonal food I love are cranberries. These bright red colored fruits are very versatile and can be used in many recipes. There’s a lot more to cranberries than just cranberry sauce or cranberry juice.
Did you know these amazing fruits are high in fiber, vitamin C, vitamin K, Vitamin E and antioxidants? They are said to help prevent urinary tract infections, reduce inflammation, prevent cavities, improve heart health, prevent cancer and maintain a healthy digestive tract. Dried cranberries can be added to salads, yogurts and overnight oats for more color, texture and flavor.
If you are looking for a healthy, quick and easy way to add cranberries to a meal, below is a simple, healthy recipe:
Cranberry Bread Pudding
10 slices 100% whole wheat bread, cut up into small cubes
1 tsp ground cinnamon
½ cup, fresh cranberries, chopped
1 ¼ cups egg substitute
3 cups hot skim milk
2 tsp vanilla extract
¼- ½ cup sugar (you can use same amount of Splenda if you want to replace the sugar)
1 pinch ground nutmeg
Optional: add in chopped pecans or walnuts
Preheat oven to 375 degrees F. Heat milk in small sauce pan on low heat until hot.
Combine cubed bread and chopped cranberries in a 2-quart baking dish.
Slightly beat eggs. Add hot mill, vanilla, sugar and cinnamon and mix well. Pour over bread cubes and cranberries and let soak for 5 minutes.
Sprinkle with nutmeg. Bake until done in center. About 40 minutes. Serves 10.