Low Carb Low Calorie Cranberry Apple Punch Food

SUGAR-FREE KETO CRANBERRY SAUCE

Steps:

• Combine the cranberries, water, erythritol, and orange zest in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer. Simmer for 10-15 minutes, until the cranberries pop and a sauce forms.
• Remove from heat. Stir in the vanilla extract.

SPARKLING APPLE-CRANBERRY PUNCH

Steps:

• In large punch bowl, mix juice, cider and sparkling water. Stir in apple slices and frozen cranberries. Serve over ice.

KETO APPLE CRANBERRY COBBLER

Steps:

• Boil the whole chayote with enough water to cover them.
• Cook the chayote squash for about 25 30 minutes. They should still be firm but cooked through.
• Allow the chayote squash to cool. Peel and slice the now cooled chayote into 1/4 inch slices.
• Place the cooled chayote into a medium-size bowl.
• To the chayote add the cinnamon, ginger, nutmeg, spices or essential oils, 1/2 cup sugar substitute, cream of tartar, and lemon juice. Combine well.
• At this time pre-heat the oven.
• Next toss in the 1 cup of fresh or frozen cranberries and mix till fully incorporated.
• In a baking dish 9X9 baking dish that has been greased well with butter add the chayote-cranberry filling.
• Dot the filling with the 2 tablespoons of sliced butter.
• Create the cobbler crust by combining the almond flour, coconut flour, baking powder, salt, and 3 tablespoons of sugar substitute.
• Using a pastry cutter or by hand cut in the thinly sliced cold butter into the dry ingredients. Mix until crumbly and resembles coarse cornmeal.
• Next, add the eggs and combine well but do not over mix. Set aside.
• Top the "apple" cobbler with the crumb crust. Make sure to break up the crust topping into small pieces and evenly distribute.
• Bake in the oven at 350 degrees until hot and bubbly for 35-40 minutes.
• Serve warm or cold.
• Combine the confectioner's sugar substitute, heavy whipping cream, vanilla extract, a pinch of salt. Start with two tablespoons of cream and add more if you need to thin the icing down.
• Stir until well combined.
• Drizzle on top of the warm cobbler.

WEIGHT WATCHERS CRANBERRY APPLE OATMEAL COOKIES RECIPE

Steps:

• Place rack in the center of the oven. Preheat oven to 350F degrees. Line two cookie sheets with parchment paper or spray them with non-stick cooking spray.
• In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt. Stir in the oats.
• In another bowl, beat the butter and sugar with an electric mixer on medium speed, until light and fluffy. Add the apple, egg and vanilla and continue beating until well combined.
• With the mixer on low, gradually beat in the flour mixture until blended, then stir in the cranberries.
• Drop the cookie dough by tablespoonfuls about 1 inch apart onto the prepared cookie sheets, making a total of 24 cookies.
• With the back of a spoon, or your damp fingers, flatten each cookie.
• Bake, one cookie sheet at a time in the center of your oven, until lightly browned, 12 to 15 minutes.
• Remove from the oven and let the cookies cool on the cookie sheets placed on wire racks for 2 to 3 minutes. Then transfer the cookies to the wire racks to cool completely.

LOW CARB LOW CALORIE CRANBERRY APPLE PUNCH

Steps:

• Put a little cold water in the bottom of a 2 QT pitcher. Add the 8 packets of cider mix, the 2 cups of cranberry drink and mix very well with a whisk. Add 2 - 3 cups more of cold water and ice to fill the pitcher. I usually put more ice than water and let it melt a while so it's super cold.