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Personal-Sized Lemon Cranberry Pudding Cakes continued...

5. Divide batter among the prepared cups (the cakes won’t rise, so you can fill them to within 1/8 inch of the top). Sprinkle 1/8 cup cranberries over top of each cup. Press them 1/4 inch down under the surface. Pour hot water from tap into 9x13-inch baking pan so water reaches halfway up sides of ramekins. Bake until tops of cakes are light golden. When you touch the top with your finger, they will feel spongy (25 to 30 minutes).

6. With oven mitt or tongs, move cups to a rack to cool to room temperature. Serve warm or cover and refrigerate for at least 2 hours to serve chilled. Add dollop of light whipped cream if desired.

Yield: 6 individual cakes

Per serving: 195 calories, 5 g protein, 34 g carbohydrate, 5 g fat, 1.3 g saturated fat, 1.8 g monounsaturated fat, 1.4 g polyunsaturated fat, 72 mg cholesterol, 1 g fiber, 175 mg sodium. Calories from fat: 22%. Omega-3 fatty acids = 0.2 g, Omega-6 fatty acids = 1 g.

Holiday Shortbread

Buttery but still light, this holiday shortbread is another way to showcase the ultimate Thanksgiving fruit -- cranberries.


  • 1/2 cup whipped butter, room temperature
  • 1/2 cup less-fat margarine with no trans fat (8 grams fat per tablespoon)
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Continue reading below...
  • 1/2 cup dried cranberries
  • 1 cup whole wheat flour
  • 3/4 cup unbleached white flour
  • 1 tablespoon powdered sugar


1. Preheat oven to 325 degrees. Coat an 8-inch tart dish with scalloped edges (if available) with canola cooking spray; set aside.

2. In mixing bowl, using electric mixer fitted with the paddle attachment, cream whipped butter, margarine, and 3/4 cup powdered sugar together on low speed until blended, then increase to medium speed for about 20 seconds. On low speed, add vanilla and dried cranberries. Slowly add both flours and beat only until combined.

3. Spread dough into prepared pan by dusting top of dough with a tablespoon of powdered sugar and then pressing with your fingers to evenly fill the pan. Bake for 30 minutes or until just light brown around the edges. Let cool about 15 minutes. Cut into 16 wedges and serve.

Yield: about 16 wedges

Per serving: 154 calories, 2 g protein, 18.5 g carbohydrates, 8 g fat, 3.5 g saturated fat, 2.5 g monounsaturated fat, 2 g polyunsaturated fat, 10 mg cholesterol, 2 g fiber, 81 mg sodium. Calories from fat: 45%. Omega-3 fatty acids = 0.2 g, Omega-6 fatty acids = 1.6 g. Weight Watchers points = 3.

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