While I do love turkey, stuffing and the numerous side dishes, a favorite part for me at a Thanksgiving meal is what’s for dessert. I’ll admit I have a sweet tooth. I look forward to the end of the meal for that “icing on the cake” type of dessert. Of course, traditional pumpkin and apple pies are almost a given at most American Thanksgiving tables and everybody loves them, but why not try something different?
In my search for a unique, attractive, easy to make Thanksgiving dessert that captured the essence of this holiday AND had an unbelievable blend of flavors, I found it. Cranberry orange pudding cake – THIS is your answer. Looking like a dessert offered at a fancy restaurant, cranberry orange pudding cake can be enjoyed by anyone watching their waistline, managing blood glucose levels, or simply wants a ‘lighter” change of pace. This delicately sweet and creamy dessert is a welcome departure from traditional cake or pie. In fact, you’ll likely want to serve it again when Christmas arrives, it’s that good!
Made with fresh, highly nutritious cranberries, this dessert can be put in the oven to bake just before sitting down for a meal. Thanks to the orange zest, it’ll make your home smell amazing – sort of like a French bakery – and this dessert is perfect whether served warm or cooled – I prefer warm. I must say, I’ve never had cranberry orange pudding cake before, but I guarantee I’ll be making it again very soon. Without a doubt, it’s one of the best desserts I’ve ever made!
Cranberry Orange Pudding Cake – Serving size: Four 6-oz. ovenproof ramekins
Nutrition per serving: Calories – 197; Total Fat – 7 grams; Protein – 5 grams; Carbohydrates – 30 grams; Fiber – 1 gram; Sodium – 196 grams
Note: This recipe can be made using Splenda Sugar Blend for baking. Follow package directions to use 1/3 cup equivalent in Step 2. Omit confectioner’s sugar garnish in step 8. PER SERVING: same as above, except Calories are 171 and Carbohydrates are 21 grams.
1/3 cup sugar
2 large eggs, separated
1 tablespoon grated orange zest
¼ cup orange juice
1 tablespoon olive oil
5 tablespoons all-purpose flour
¼ teaspoon salt
½ cup 1% or 2% milk
½ cup cranberries, fresh or frozen
1 teaspoon confectioner’s sugar
- Preheat oven to 350 degrees F. Place four 6-oz ovenproof ramekins (or ovenproof dessert cups) in an 8-inch square baking dish with tall sides. Put a kettle of water on to boil for the water bath.
- Combine sugar, egg yolks, orange zest, orange juice, and oil in a large bowl; using an electric mixer, blend until light in color and foamy, about 1 minute.
- In a small bowl, combine flour and salt.
- Add the flour mixture and milk to the egg yolk mixture in 3 additions, alternating the flour mixture with the milk and blending well after each addition.
- Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until stiff peaks form. Using a flexible spatula, gently fold the beaten whites into the batter in 3 additions.
- Divide cranberries among the ramekins (about 2 tablespoons each). Top with the batter (about 2/3 cup each).
- Pour boiling water into the baking dish to reach halfway up the sides of the ramekins. Bake until puffed and are lightly browned, about 30 minutes.
- Remove the baking dish from the oven; transfer the ramekins to a wire rack and let cool for 10 minutes. Dust with confectioner’s sugar before serving warm or at room temperature.
Recipe inspired by Diabetic Living Magazine