| | | | 1 |  | navel orange, cut into eighths | | | | | 12 | | large dried figs(about 8 ounces), cut into quarters | | | | | 3 | | cups fresh cranberries(one 12-ounce package) | | | | | 1/2 | | cup apple-juice concentrate | | | | | 1. Place orange pieces in a food processor, and process until finely diced, about 30 seconds. Add figs, cranberries, and concentrate; pulse until coarsely chopped, 5 to 6 pulses. | | | | | 2. Transfer to a bowl, cover, and place in the refrigerator to sit overnight. To serve, remove from the refrigerator, and let stand until room temperature, about 2 hours. | | | | | | Per serving: 101 calories, trace of fat, 0 mg cholesterol, 25 g carbohydrate, 2 mg sodium, 1 g protein, 3 g dietary fiber. |
WW Points: 1
Cal: 101 ; Fat: 0 ; Fiber: 3 |
