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Place egg whites in a bowl, let stand 30 min. In a bowl, mix flour and next 4 ingredients, 1/4 tsp cream of tartar and salt. Stir in cranberries. In another bowl, mix brown sugar and nest 3 ingredients and egg yolks. Add to flour mixture, stir until moistened. Add remaining cream of tartar to egg whites, beat until soft peaks form. Fold into batter. Transfer to a greased springform pan. Bake at 350 degrees for 50 min. or until done. FOR TOPPING---Combine sugar and orange juice in a saucepan, bring to a boil. Cook until sugar is dissolved. Add cranberries, simmer until berries begin to burst. Remove from heat, keep warm. When pudding tests done, place pan on a baking pan. Spoon cranberry mixture over top. Return to oven, bake 10 min. longer. Cool 10 min. before removing sides sides of pan. Cool 1 hour before serving. Top with orange peel strips before SERVING...
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 88 (19%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 72mg||22 %|
|Sodium 10540.9mg||363 %|
|Potassium 196.3mg||5 %|
|Total Carbohydrate 93.4g||27 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 89.9g|
|Protein 2.1g||3 %|
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Calories per serving: 455
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