Cranberry Apple Cake for Dinner!

I was so excited to find fresh cranberries at the Grantsville (Md.) Fruit Market Saturday.  This recipe was inspired by one on the Eating Well Facebook page.  Mine's made with a smaller 7 1/2 inch springform pan. (Serves 8)

1/3 cup Brown Sugar
2 1/2 tsp. Cornstarch
1/4 tsp. Cinnamon
1 1/4 cup peeled, chopped Apples (2 medium)
1/3 cup Cran-Grape Juice
1 1/4 cups raw Cranberries
Wash, then chop cranberries in a food processor.  Mix all ingredients in a saucepan.  Bring to a boil for 2 minutes, then simmer for 10 minutes.  Cool and spread in the bottom of the springform pan (sprayed with Pam).

1 Egg
1/4 cup Granulated Sugar
Beat in mixer on medium speed.  Add:
2 1/2 Tbsp. Benecol Margarine
2/3 tsp. Lemon Peel
2/3 cup Skim Milk
1 2/3 tsp. Vanilla
2 Tbsp. Olive Oil
Mix.  Stir in:
3/4 tsp. Baking Powder
1/8 tsp. Baking Soda
3/4 cup All Purpose Flour
1/3 cup Whole Wheat Flour
Spread batter over the fruit mixture.

Bake in preheated 375 degree oven for 35 minutes.  Cool on rack for 20 minutes before releasing sides of pan.  Cut in 8 pieces for service.

Per Serving:  
201 Calories
3.7 grams Protein
31.7 grams Carbohydrate
7 grams Fat
151 mg Sodium
1.7 grams Dietary Fiber
 A good source of Vitamin C!
 

My meal included Tilapia, Cole Slaw and Fresh Peas.  The peas were purchased from the hospital's Farmers Market, the last of the season!  While I'm well aware of the benefits of purchasing local, I am sorry to admit this little serving of peas cost me $1.50, not practical for my budget!  My meal was complete with a glass of Skim Milk.  Delicious!