Cranberry Sundae or Cranberry Parfait

Happy Thanksgiving all!

My favorite part of the entire Thanksgiving meal is the cranberry sauce.  I happen to make it homemade and it's quite delicious if I do say so myself!

I was listening to a foodie-type cooking show on the radio the other day and I heard a GREAT cranberry idea!  The radio host suggested a cranberry sundae.  That would be leftover cranberry sauce drizzled over ice cream.  Sounds DELICIOUS!!!

Well, I don't know about you, but I'm watching my girlish figure.   So I needed to lighten things up.  What I came up with instead is a cranberry, yogurt parfait!

Here are the recipes!

Homemade Cranberry Sauce

1 lb fresh cranberries
1 c. water
1 c. white or brown sugar
1 teaspoon cinnamon
1 15oz can crushed pineapple
The juice and zest of 1 medium sized lemon
pinch of nutmeg, allspice and a pinch of salt

Heat everything over medium heat until the berries are cooked down as much as you like.  I like it all mushy and saucy.  Some people like the berries to me whole.  It's up to you.

After the sauce is cooked, set it aside to cool off a bit.

Cranberry Sundae
Place 1 ginger snap in the bottom of a cup or bowl.  Drizzle cooled cranberry sauce over vanilla ice cream.  Garnish with another ginger snap.


Cranberry Parfait
Layer plain yogurt and cranberry sauce in a cup or bowl.  Garnish with granola.

Baking - Lemon Snack Cake

LEMON SNACK CAKE
Make and bake this tangy lemon snack cake all in one pan.

Preparation time: 15 min Baking time: 30 min
Yield: 8 servings

Cake Ingredients:
1 1/4 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 Egg
2 teaspoons freshly grated lemon zest
1/4 cup butter or Margarine, melted
3/4 cup milk

Glaze Ingredients:
3/4 cup powdered sugar
1 tablespoon butter or Margarine, melted
2 to 3 teaspoons lemon juice

Heat oven to 350°F. Combine flour, sugar, baking powder and salt in lightly greased 8-inch square baking pan. Make 2 indentations in flour mixture. Set aside.

Combine egg and lemon zest in small bowl with fork; pour into 1 indentation. Pour 1/4 cup melted margarine in other indentation. Pour milk over all; mix well. (Some lumps will remain.)

Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.

Combine powdered sugar, 1 tablespoon melted margarine and enough lemon juice for desired glazing consistency in small bowl. Spread glaze over cooled cake.