Healthy Ingredient Recipes Healthy Fruit Recipes Healthy Berry Recipes Healthy Raspberry Recipes Shortbread "Flatbreads" with Ruby Chutney Be the first to rate & review! Crispy shortbread triangles are capped with a four-fruit chutney in this dessert recipe. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on June 19, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Additional Time: 10 mins Total Time: 50 mins Servings: 15 Yield: 15 servings Nutrition Profile: Low-Calorie Egg Free Vegetarian Low Sodium Jump to Nutrition Facts Ingredients 1 cup all-purpose flour ¼ cup white whole wheat flour or whole wheat flour 3 tablespoons granulated sugar (see Tips) ¼ cup chilled butter, cut up ¼ cup chilled 60 to 70% tub-style vegetable oil spread ¾ cup fresh cranberries ¼ cup dried tart cherries 3 tablespoons packed brown sugar (see Tips) 2 tablespoons red wine vinegar or balsamic vinegar 2 tablespoons pomegranate juice or cranberry juice ½ cup fresh or frozen unsweetened red raspberries ¼ cup finely chopped pecans, toasted Directions Preheat oven to 375 degrees F. In a large bowl, stir together all-purpose flour, whole wheat flour, and granulated sugar. Using a pastry blender, cut in butter and vegetable oil spread until mixture resembles fine crumbs and starts to cling. Using your hands, shape the mixture into a ball and knead just until smooth. Between two pieces of waxed paper, roll dough to a 15x9-inch rectangle, about 1/8 inch thick. Using a pastry wheel or pizza cutter, cut dough into fifteen 3-inch squares. Cut each square diagonally in half to make triangles (30 triangles total). Using a large spatula, carefully transfer triangles to ungreased baking sheets. If dough tears when transferring to the baking sheets, use your fingertips to gently press dough back together. Bake about 8 minutes or just until edges start to brown. Transfer to a wire rack; let cool. In a small saucepan, combine cranberries, cherries, brown sugar, vinegar, and pomegranate juice. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, about 5 minutes or until mixture is thickened and liquid is syrupy. Stir in raspberries; remove from heat. Cool to room temperature. Serve chutney atop shortbreads and sprinkle with pecans. Tips Tips: We do not recommend sugar substitutes for this recipe. To make ahead: Prepare as directed above. Place cooled flatbreads in an airtight container. Cover; seal. Store at room temperature for up to 3 days or freeze for up to 1 month. If frozen, thaw at room temperature before serving. Cover chutney and store in the refrigerator for up to 1 week. Rate it Print Nutrition Facts (per serving) 131 Calories 7g Fat 17g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Serving Size 2 flatbreads and 1 tablespoon chutney Calories 131 % Daily Value * Total Carbohydrate 17g 6% Dietary Fiber 1g 4% Total Sugars 7g Protein 1g 3% Total Fat 7g 9% Saturated Fat 3g 13% Cholesterol 8mg 3% Vitamin A 303IU 6% Vitamin C 1mg 1% Folate 25mcg 6% Sodium 54mg 2% Calcium 9mg 1% Iron 1mg 3% Magnesium 5mg 1% Potassium 46mg 1% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved