Instructions: Pierce potatoes with a fork. Arrange in a circle on paper towels in microwave oven. Microwave at HIGH 12 to 14 minutes, rearranging potatoes a quarter-turn every three minutes. Let stand 10 minutes. Carefully peel potatoes, and cut into 1/2-inch-thick slices. Cut bananas into 1/2-inch-thick slices. Arrange potaato and banana slices alternately in the bottom of an 11- x 7 x 2-inch baking dish, overlapping slices; set aside.

Combine cranberries and next 5 ingredients in a bowl; spoon over the potato mixture. Cover with heavy-duty plastic wrap; vent. Microwave at HIGH 4 minutes or until cranberries are tender. Let stand, covered, 2 minutes.

Serve immediately.

Yield: 8 servings (serving size: 1/2 cup). 150 calories

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