A Final Fling With Cranberries

Before the cranberry-eating season ends, try these wild rice and dried cranberry pancakes. They’re the perfect centerpiece for a holiday brunch.

Nonfat milk along with beaten egg whites help keep the fat count low. The beaten egg whites also give the pancakes a feathery light texture. The cranberry syrup is so tasty you won’t mind skipping the butter on your pancakes.

To keep things as simple as possible, prepare the cranberry syrup the day ahead and refrigerate. Measure dry ingredients into a mixing bowl and cover. Cook the wild rice and chill everything the night before so all that’s left to do the morning of the brunch is put the pancakes together and heat up the syrup.

You may wish to round out your menu with one of the many low-fat turkey breakfast sausages available in the markets.

WILD RICE AND DRIED CRANBERRY PANCAKES

1 cup flour

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup nonfat milk

1/2 cup cooked wild rice, drained

1/2 cup dried cranberries

2 egg whites

Combine flour, sugar, baking powder, baking soda and salt in bowl. Stir in milk just until blended. Stir in wild rice and cranberries.

Beat egg whites in separate bowl until stiff but not dry. Fold into batter just until mixed.

Heat griddle or skillet over medium heat. Lightly spray with nonstick cooking spray. Ladle in batter using about 1/4 cup per pancake and cook until bubbles appear on top and underside is lightly browned. Turn to brown other side. Serve with Cranberry Syrup.

Makes about 10 pancakes.

Each pancake contains about:

90 calories; 181 mg sodium; 0 cholesterol; 0 fat; 19 grams carbohydrates; 3 grams protein; 0.48 gram fiber.

CRANBERRY SYRUP

1 pear

1 cup water

1 1/2 cups sugar

1 tablespoon lemon juice

1 (12-ounce) can frozen cranberry cocktail concentrate, thawed

1 tablespoon cornstarch

1 tablespoon water

Peel pear and cut in half. Remove seeds. Place water and 1 cup sugar in small saucepan and heat to boiling. Stir in lemon juice. Add pear and poach until tender, about 15 minutes. Let cool in syrup and slice. Set aside.

Place cranberry concentrate and remaining sugar in medium saucepan, stir together and heat to simmering.

Place cornstarch and water in bowl and stir until smooth. Stir cornstarch mixture into cranberry mixture. Heat to boiling, stirring constantly. Boil and stir until thickened and clear, about 1 minute. Stir in poached pear slices.

Makes about 2 cups.

Each tablespoon contains about:

52 calories; 1 mg sodium; 0 cholesterol; 0 fat; 13 grams carbohydrates; 0 protein; 0.07 gram fiber.