Day After Christmas Cranberry & Nut Breakfast

READY IN: 10mins
Recipe by Sarah_Jayne

This would be yummy for any day but it is Christmas inspired because I made it on Boxing Day morning out of leftovers I had floating around from Christmas day. Plus, after eating so much the day before it was kind of nice to start the next day with a healthy breakfast. If you use Splenda instead of sugar this is pretty diabetic friendly too.

Top Review by Sydney Mike

Made this recipe using the Splenda & toasted cashews & almonds! Put it all together with a fat-free vanilla yogurt which we usually have on hand, but would definitely like to try it another time using the Greek yogurt (something I have to hunt for most of the time)! Absolutely love the use of those flavorful, tart, red berries where! Thanks for sharing the recipe! [Tagged, made & reviewed for my chosen partner in the Vegetarian/Vegan Recipe Swap 18]

Ingredients Nutrition

  • 2 cups fresh cranberries
  • 12 cup orange juice
  • 4 teaspoons sugar or 4 teaspoons Splenda granular
  • 13 cup unsalted mixed nuts (I used cashews, walnuts, hazelnuts, brazil nuts & almonds)
  • 1 cup low-fat Greek yogurt

Directions

  1. Put the cranberries in a saucepan with the orange juice and sugar or Splenda.
  2. Cover over a low heat for about 5 minutes, stirring frequently. You want the cranberries to pop and for the juices to have thickened up a good deal.
  3. At the same time as the cranberry mixture is cooking put another pan on a high heat and toast the nuts. Stir or toss them frequently to make sure they don't burn.
  4. Pour the cranberry mixture into two dessert bowls.
  5. Put 1/2 cup of yogurt on top of the cranberry mixture in each bowl.
  6. Sprinkle the nuts on top of the yogurt.
  7. Serve.

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