Fruit Chutney with Spiced Chips
For fruit chutney, in a 3 1/2- or 4-quart slow cooker combine apples, pears, onion, cranberries. brown sugar, vinegar, cinnamon, ginger, and salt.Advertisement
Cover and cook on high-heat setting for 1 hour. In a small bowl combine cornstarch and the cold water; stir into cooker. Cover and cook on high-heat setting for 1 hour more.
Serve chutney warm or at room temperature with Spiced Chips and top each serving with crumbled goat cheese.
Choose from Sweet'N'Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1/3 cup brown sugar.Per Serving with Substitute: Same as above except 102 cal., 181 mg sodium, 18 g carb., 7 g sugar. Exchanges: no Other carb. Carb. Choices: 1.
For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Preheat oven to 400°F. Using a pizza wheel, cut whole wheat tortillas each into eight wedges. Place tortilla wedges in a single layer on baking sheets. Lightly coat wedges with cooking spray. Mix together sugar and coriander. Sprinkle evenly over tortilla wedges. Bake for 10 minutes, turning once halfway through baking. Makes 72 chips.Advertisement
We do not recommend using a sugar substitute for the chips.