Dec. 8, 2011
Fat-Free Vegan Cranberry Pumpkin Cobbler
So I probably should have thought about this two weeks ago... but better late than never!
I had HH's cranberry sauce leftover from Thanksgiving in my freezer and decided enough was enough -- I need to use it up.
I tried to think of a cleaver way to use it again. Sure it was a great side on Thanksgiving, and I smothered baked tofu with it the next day... but what else can I do?
That's when I decided to go all cobbler style on it. I poured my leftovers into a ramekin then whipped up HH's single-serving pumpkin muffin batter, adding a little extra liquid and then smearing it on top of the cranberries.
I baked until the crust was formed (about 20 minutes at 375F) and voila! A dessert that pleases!