Dried Cranberry Chutney
Serve over light or fat free cream cheese with crackers..
Servings: 20 - About 1 1/3 cups

• 1/2 cup dried cranberries
• 1/4 cup water
• 2 tablespoons sugar
• 1 tablespoon finely chopped fresh ginger
• 3/4 cup mango chutney

Combine dried cranberries, water, sugar, and ginger in a small saucepan. Bring to boiling. Cover and remove from heat. Let stand for 15 minutes. Snip any large pieces of mango chutney. Stir chutney into cranberry mixture.

Cover and chill at least 2 hours (overnight recommended).

Serve cranberry chutney with soft goat cheese or low fat or fat-free cream cheese, apple slices, and crackers, or with toasted baguette slices.

Makes about 1-1/3 cups chutney (twenty-one 1-tablespoon servings).

Make-Ahead Tip: Refrigerate chutney, covered, up to 2 days.

Per Serving: 29 Calories; trace Fat (1.2% calories from fat); trace Saturated Fat; trace Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 0 Other Carbohydrates.

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