1 tbsp. butter
1 tbsp. vegetable oil
1 large onion, chopped (1 cup)
2 med. apples, unpeeled, cored and chopped
2 med. potatoes, peeled and chopped
1 (27 oz.) can sauerkraut, drained, rinsed in water and drained again
1/2 c. water or apple cider
1/4 c. dark rum
Splenda granulated sugar substitute
Pinch ground cinnamon
1 tsp. caraway seeds (opt)
1 tsp. salt to taste (opt)
1/4 tsp. pepper
6 turkey franks

Heat butter and oil in large skillet over medium-high heat. Sauté onions 5 minutes, or till pale golden. Add apples and potatoes, cooking, stirring 5 minutes. Add well-drained sauerkraut, water or cider, rum, 4 tbsp. Splenda, cinnamon and caraway seeds. Mix well. Lower heat; cover; simmer 35-40 minutes, stirring occasionally. Stir in salt and pepper. Arrange franks over sauerkraut mixture. Cover, cook 15 minutes longer, or till franks are heated through.

Makes 6 servings, 262 calories each

Submitted by: Karen LaValley