1. In a large bowl, mash the cranberry sauce with the back of a spoon until smooth. 
2. Slice the bananas into the bowl with the cranberry sauce.
3. Add pineapple.  Stir gently.  The pineapple keeps the bananas from turning brown.
4. Refrigerate leftovers.

Total Fat 0g

For the best buy choose fresh cranberries that are clean and firm with a dark red color, not soft or wrinkled.

To prepare fresh cranberries sort to remove stems and damaged cranberries, and rinse in running water just before using.

To store fresh cranberries, keep them in the refrigerator for up to 3 weeks.  If you don't use them right away, put the whole bag right in the freezer.

Cranberries contain vitamin C, which is good for fighting colds and healing cuts.

Use dried cranberries in oatmeal, or as a snack. 

Use fresh or frozen cranberries in sauces, relishes, or muffins.

2 teaspoons cinnamon
1 teaspoon baking soda
1¾ cup of flour
1 can (15 ounces) sweet potatoes, drained
2 large eggs
½ cup packed brown sugar
¹⁄³ cup vegetable oil
1 teaspoon vanilla
½ cup orange juice
1¹⁄³ cup dried cranberries

1. Preheat oven to 350°F.
2. Spray a loaf pan with non-stick cooking spray.
3. In a small bowl, stir together the cinnamon, baking soda and flour.
4. In a large bowl, mash sweet potatoes.  Add eggs, brown sugar, oil, vanilla and orange juice to the large bowl.  Mix well. 
5. Add flour mixture from the small bowl to the large bowl.  Mix just until blended.
6. Stir the cranberries into large bowl.
7. Pour into prepared pan.  Bake for 60 minutes, or until toothpick comes out very clean.

Total Fat 9g