* Exported from MasterCook *

BAKED BRIE WITH CRANBERRY CHUTNEY

Recipe By :Carol Williams
Serving Size : 20 Preparation Time :0:45
Categories : 0-5G Low Carb
cheese


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fresh cranberries -- or dried
2/3 cup splenda
1/3 cup cider vinegar
2 tbsp cold water
2 tsp minced ginger
1/4 tsp ground cinnamon
16 oz Brie -- 500gr 2 whole rounds
1/2 cup slivered almonds -- toasted

-Mix the cranberries, splenda, vinegar, water spices in a 1 quart saucepan.
-Heat to boiling; reduce heat to low, cook about 20 minutes, stirring frequently, until thickened.
-Cool slightly; cover refrigerate up to 2 weeks.Chutney will thicken as it sets.
-When ready to serve, bring chutney to room temp.
-Heat oven to 350°F-180°C.
-Spray a ovenproof plate with cooking spray.
-Place unpeeled cheese in center of the plate; bake uncovered for 8-10 minutes or until cheese is soft partially melted.
-Spoon 1/2 the chutney over each cheese round; sprinkle with the almonds.
-Serve with low carb crackers.
-Makes 20 servings; 2 tbsp. each serving @ 2.4 minus 0.5 gr. fiber= 1.9 carbs 5.5 gr. protein


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Per Serving (excluding unknown items): 100 Calories; 8g Fat (70.0% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July 2003
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0