Cranberry Roasted Cornish Hens - 21g Carbs, 2g Fiber
{The cranberry sauce calls for sugar… if you wish to
use this recipe consider the Splenda Cranberry Sauce
{Recipe below} instead. Take care, Gloria}
From www.lifescript.com and FoodFit
Serves: 4
Preparation time: 20 minutes
Cooking time: 45 minutes
For the cranberry sauce:
1/2 cup water
1/4 cup sugar
1 cup cranberries
Lemon juice to taste
For the herb roasted Cornish hens:
2 Cornish hens
Salt to taste
Freshly ground black pepper
2 cloves garlic, sliced
2 tsp minced, fresh thyme
2 shallots, roughly chopped
1 1/2 carrots, roughly chopped into 1" pieces
1 1/2 stalks celery, roughly chopped into 1" pieces
1. Preheat the oven to 375 degrees F.
2. Prepare the cranberry sauce: Bring the water and sugar
to a boil in a small saucepan over high heat to make a
syrup. Remove from heat. Let cool.
3. Puree the cranberries in a blender with half of the
sugar syrup. Adjust the taste by adding a few drops of
lemon juice and more sugar syrup until a pleasant
balance of sweetness and tartness is reached. Divide
the sauce in half and set aside.
4. Rinse the Cornish hens with cold water and pat dry.
Season with salt and pepper inside and out.
5. Stuff the insides of the hens with garlic and thyme.
Place a few pieces of shallots, carrots and celery in
the cavity.
6. Scatter the rest of the shallots, carrots and celery
on the bottom of a roasting pan. Place the hens on top
of the vegetables.
7. Brush the hens with half of the sauce and roast in
the oven until the hens are golden brown and crisp and
the juices run clear when the thigh is pierced with a
sharp knife, about 45 minutes.
8. When the hens are finished, transfer them to a serving
platter and let rest for about 5 minutes. Remove the
skin from the hens and cut each one in half. Serve with
the remaining cranberry sauce.
Serving size: 1/2 Cornish hen
Nutrition Facts:
224 Calories, 4g Total Fat, 1g Saturated Fat, 25g Protein,
21g Total Carbs, 2g Dietary Fiber, 252mg Sodium,
17% Calories from Fat, 45% Calories from Protein
====================================
SPLENDA Cranberry Sauce - 10g Carbs, 3g Fiber, 3g Sugar
From: www.splenda.com
Serves: 6
Preparation Time: 5 Minutes
Cooking Time: 10 Minutes
Total Time: 3 Hours 15 Minutes
1 tsp cornstarch
1 cup SPLENDA No Calorie Sweetener, Granular
1/2 cup water
3 cups fresh or frozen cranberries
1 medium orange, peeled and sectioned
1. Combine cornstarch, SPLENDA Granular and water in a
medium saucepan, stirring until SPLENDA Granular and
cornstarch dissolve. Stir in cranberries and orange
sections; bring mixture to a boil, stirring constantly,
over medium-high heat. Reduce heat, and simmer, stirring
often, 5 minutes or until cranberry skins begin to pop
and mixture begins to thicken. Set aside to cool.
Cover and chill at least 3 hours.
Nutrition per Serving:
40 Calories, 0 Calories from Fat, 0g Protein, 0g Fat, (0g Sat),
10g Carbs, 3g Fiber, 3g Sugar, 0mg Cholesterol, 0mg Sodium