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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Baked Cranberry and Pecan Apples

Source: dLife

Cranberry and pecan- baked apples topped with a orange juice and vanilla mixture.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	160.3

Total Carbs	22.9 g

Dietary Fiber	3.9 g

Sugars	17.4 g

Total Fat	8.4 g

Saturated Fat	1.0 g

Unsaturated Fat	2.5 g

Potassium	54.5 mg

Protein	0.9 g

Sodium	45.5 mg

Dietary Exchanges 8.4 Fat, 1.1 Fruits, 0.2 Other Carbs, 0.1 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.25
0 1/4 cup chopped pecans 0.25
0 1/4 cup Cranberries, dried, sweetened 0.5
0 1/2 tsp grated orange peel 0.5
0 1/2 tsp ground cinnamon 0.25
0 1/4 tsp ground nutmeg 1.0
1 tbsp Margarine, 80% fat 2.0
2 each medium apples 1.0
1 tbsp brown sugar 3.0
3 tbsp orange juice 0.5
0 1/2 tsp vanilla extract 1.0
1 each cooking spray

Directions

Preheat the oven to 400 degrees F.
Spray a 9-inch pie pan with cooking spray and spread the pecans and cranberries evenly on the bottom. Season the nuts with the orange rind, cinnamon, and nutmeg. Dot the margarine in small amounts on the nuts.
Using a fork, poke the skin side of the apple in several places. Set the apples, skin side down, on top of the nuts. Bake for approximately 20 minutes.
Take the apples out of the pan and set on a plate. Combine the orange juice, sugar, and vanilla with the juice and nuts left in the pan and spoon over the apples.