Light Cranberry Coconut Refresher Recipes

COCONUT CRANBERRY YUMMIES

When my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. -Amy Alberts, Appleton, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 6

Coconut Cranberry Yummies image

Steps:

In a large bowl, combine the first five ingredients; mix well. Stir in cranberries. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds. , Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 74 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 28mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

Ingredients

1 can (14 ounces) sweetened condensed milk
1 package (14 ounces) sweetened shredded coconut
1 cup white baking chips
1/4 cup ground almonds
1 teaspoon almond extract
1 cup chopped fresh or frozen cranberries

CRANBERRY-COCONUT RELISH

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

Cranberry-Coconut Relish image

Steps:

Pulse the cranberries, sugar and a pinch of salt in a food processor until finely chopped.
Transfer to a bowl and stir in the coconut, chile, mint and lime zest and juice. Cover and refrigerate until chilled, at least 2 hours.

Ingredients

1 pound cranberries, thawed if frozen
2/3 cup coconut sugar
Kosher salt
1/3 cup unsweetened shredded coconut
1/2 to 1 red Fresno chile pepper, finely chopped (seeded for less heat)
2 tablespoons finely chopped fresh mint
Grated zest and juice of 1/2 lime

CRANBERRY COCONUT BARS

Provided by Food Network

Categories dessert

Time 1h20m

Yield 12 servings

Number Of Ingredients 15

Cranberry Coconut Bars image

Steps:

Crust: Preheat the oven to 350 degrees F. In a mixing bowl, combine the butter, sugar, and salt and mix well. Gradually add the flour, mixing to combine. Stir in the pecans. Press the mixture into the bottom of an ungreased 9-inch square baking pan. Bake 15 to 20 minutes, until browned.
Filling: In a mixer, combine the sugar, flour, and baking powder and mix well. Add the eggs, milk, vanilla, and zest and mix well. Fold in the cranberries, coconut, and pecans. When the crust is baked, remove from the oven and spread the filling over it. Return to the oven and bake an additional 30 minutes. Cool in the pan on a wire rack. Cut into bars for serving.

Ingredients

6 tablespoons cold unsalted butter, cut into pieces
1/2 cup light brown sugar
1/2 teaspoon kosher salt
1 cup all-purpose flour
1/2 cup finely chopped pecans
1 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 large eggs, beaten
1 tablespoon whole or 2 percent milk
1 tablespoon vanilla extract
1 tablespoon freshly grated orange rind
1 cup fresh or if unavailable, frozen cranberries, coarsely chopped (if using frozen, chop berries while still frozen)
1/2 cup flaked coconut, sweetened
1/2 cup coarsely chopped pecans

LIGHT CRANBERRY BARS

I created this light version to reduce the fat and sugar found in a recipe by Bonnie Young (Recipe #12199). These taste wonderful and you would never know that they were light! These go together in a snap and are real crowd pleasers. I make them year-round using frozen cranberries. If you don't have frozen or fresh berries - I don't recommend using dried fruit. WW points = 2/serving

Provided by Brooke the Cook in

Categories Bar Cookie

Time 55m

Yield 24 serving(s)

Number Of Ingredients 11

Light Cranberry Bars image

Steps:

Preheat oven to 350 and grease and flour a 9x13 baking pan.
Cream butter and sugars. Add pear baby food, then egg whites and vanilla. Beat until smooth.
In a separate bowl, combine flour and baking powder. Add to creamed mixture and mix well.
Fold in cranberries and nuts. Do not unthaw frozen berries. Mixture will be thick. Spread into prepared baking pan.
Bake for 40-45 minutes, until edges are golden and start to pull away from the pan.

Nutrition Facts : Calories 97.4, Fat 3, SaturatedFat 1.4, Cholesterol 5.1, Sodium 52.7, Carbohydrate 16.2, Fiber 0.8, Sugar 9.2, Protein 1.8

Ingredients

4 egg whites (slightly beaten)
1/4 cup butter (softened)
1/4 cup pear baby food (prune baby food can also be used)
1/2 cup sugar
1/2 cup brown sugar
1/2 cup Splenda granular
1 teaspoon vanilla
1 teaspoon baking powder
1 1/2 cups flour
1/3 cup nuts, chopped (I use walnuts)
1 1/2 cups cranberries (fresh or frozen)