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Prep Time:40 minsAdditional Time:10 minsTotal Time:50 minsServings:15Yield:15 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:10 minsTotal Time:50 minsServings:15Yield:15 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:50 mins
Total Time:
50 mins
Servings:15
Servings:
15
Yield:15 servings
Yield:
15 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupall-purpose flour¼cupwhite whole wheat flour or whole wheat flour3tablespoonsgranulated sugar (see Tips)¼cupchilled butter, cut up¼cupchilled 60 to 70% tub-style vegetable oil spread¾cupfresh cranberries¼cupdried tart cherries3tablespoonspacked brown sugar (see Tips)2tablespoonsred wine vinegar or balsamic vinegar2tablespoonspomegranate juice or cranberry juice½cupfresh or frozen unsweetened red raspberries¼cupfinely chopped pecans, toasted
Cook Mode(Keep screen awake)
Ingredients
1cupall-purpose flour
¼cupwhite whole wheat flour or whole wheat flour
3tablespoonsgranulated sugar (see Tips)
¼cupchilled butter, cut up
¼cupchilled 60 to 70% tub-style vegetable oil spread
¾cupfresh cranberries
¼cupdried tart cherries
3tablespoonspacked brown sugar (see Tips)
2tablespoonsred wine vinegar or balsamic vinegar
2tablespoonspomegranate juice or cranberry juice
½cupfresh or frozen unsweetened red raspberries
¼cupfinely chopped pecans, toasted
DirectionsPreheat oven to 375 degrees F. In a large bowl, stir together all-purpose flour, whole wheat flour, and granulated sugar. Using a pastry blender, cut in butter and vegetable oil spread until mixture resembles fine crumbs and starts to cling. Using your hands, shape the mixture into a ball and knead just until smooth.Between two pieces of waxed paper, roll dough to a 15x9-inch rectangle, about 1/8 inch thick. Using a pastry wheel or pizza cutter, cut dough into fifteen 3-inch squares. Cut each square diagonally in half to make triangles (30 triangles total). Using a large spatula, carefully transfer triangles to ungreased baking sheets. If dough tears when transferring to the baking sheets, use your fingertips to gently press dough back together.Bake about 8 minutes or just until edges start to brown. Transfer to a wire rack; let cool.In a small saucepan, combine cranberries, cherries, brown sugar, vinegar, and pomegranate juice. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, about 5 minutes or until mixture is thickened and liquid is syrupy. Stir in raspberries; remove from heat. Cool to room temperature.Serve chutney atop shortbreads and sprinkle with pecans.TipsTips: We do not recommend sugar substitutes for this recipe.To make ahead: Prepare as directed above. Place cooled flatbreads in an airtight container. Cover; seal. Store at room temperature for up to 3 days or freeze for up to 1 month. If frozen, thaw at room temperature before serving. Cover chutney and store in the refrigerator for up to 1 week.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 375 degrees F. In a large bowl, stir together all-purpose flour, whole wheat flour, and granulated sugar. Using a pastry blender, cut in butter and vegetable oil spread until mixture resembles fine crumbs and starts to cling. Using your hands, shape the mixture into a ball and knead just until smooth.Between two pieces of waxed paper, roll dough to a 15x9-inch rectangle, about 1/8 inch thick. Using a pastry wheel or pizza cutter, cut dough into fifteen 3-inch squares. Cut each square diagonally in half to make triangles (30 triangles total). Using a large spatula, carefully transfer triangles to ungreased baking sheets. If dough tears when transferring to the baking sheets, use your fingertips to gently press dough back together.Bake about 8 minutes or just until edges start to brown. Transfer to a wire rack; let cool.In a small saucepan, combine cranberries, cherries, brown sugar, vinegar, and pomegranate juice. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, about 5 minutes or until mixture is thickened and liquid is syrupy. Stir in raspberries; remove from heat. Cool to room temperature.Serve chutney atop shortbreads and sprinkle with pecans.TipsTips: We do not recommend sugar substitutes for this recipe.To make ahead: Prepare as directed above. Place cooled flatbreads in an airtight container. Cover; seal. Store at room temperature for up to 3 days or freeze for up to 1 month. If frozen, thaw at room temperature before serving. Cover chutney and store in the refrigerator for up to 1 week.
Preheat oven to 375 degrees F. In a large bowl, stir together all-purpose flour, whole wheat flour, and granulated sugar. Using a pastry blender, cut in butter and vegetable oil spread until mixture resembles fine crumbs and starts to cling. Using your hands, shape the mixture into a ball and knead just until smooth.
Between two pieces of waxed paper, roll dough to a 15x9-inch rectangle, about 1/8 inch thick. Using a pastry wheel or pizza cutter, cut dough into fifteen 3-inch squares. Cut each square diagonally in half to make triangles (30 triangles total). Using a large spatula, carefully transfer triangles to ungreased baking sheets. If dough tears when transferring to the baking sheets, use your fingertips to gently press dough back together.
Bake about 8 minutes or just until edges start to brown. Transfer to a wire rack; let cool.
In a small saucepan, combine cranberries, cherries, brown sugar, vinegar, and pomegranate juice. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, about 5 minutes or until mixture is thickened and liquid is syrupy. Stir in raspberries; remove from heat. Cool to room temperature.
Serve chutney atop shortbreads and sprinkle with pecans.
Tips
Tips: We do not recommend sugar substitutes for this recipe.
To make ahead: Prepare as directed above. Place cooled flatbreads in an airtight container. Cover; seal. Store at room temperature for up to 3 days or freeze for up to 1 month. If frozen, thaw at room temperature before serving. Cover chutney and store in the refrigerator for up to 1 week.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)131Calories7gFat17gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
