Day After Christmas Cranberry & Nut Breakfast |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This would be yummy for any day but it is Christmas inspired because I made it on Boxing Day morning out of leftovers I had floating around from Christmas day. Plus, after eating so much the day before it was kind of nice to start the next day with a healthy breakfast. If you use Splenda instead of sugar this is pretty diabetic friendly too. Ingredients:
2 cups fresh cranberries |
1/2 cup orange juice |
4 teaspoons sugar or 4 teaspoons splenda granular |
1/3 cup unsalted mixed nuts (i used cashews, walnuts, hazelnuts, brazil nuts & almonds) |
1 cup low-fat greek yogurt |
Directions:
1. Put the cranberries in a saucepan with the orange juice and sugar or Splenda.
2. Cover over a low heat for about 5 minutes, stirring frequently. You want the cranberries to pop and for the juices to have thickened up a good deal.
3. At the same time as the cranberry mixture is cooking put another pan on a high heat and toast the nuts. Stir or toss them frequently to make sure they don't burn.
4. Pour the cranberry mixture into two dessert bowls.
5. Put 1/2 cup of yogurt on top of the cranberry mixture in each bowl.
6. Sprinkle the nuts on top of the yogurt.
7. Serve.
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