APPLES AND OATS | 1, 2, 3

APPLE CUSTARD TART CRUST 1/2 cup old-fashioned oats 1/2 cup all-purpose flour 2 tablespoons sugar 3/4 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons canola oil 3 tablespoons water FILLING 6 tablespoons sugar 1 tablespoon fresh lemon juice 1 teaspoon freshly grated lemon zest 1/4 teaspoon ground cinnamon 3 medium apples, such as Golden Delicious 1/3 cup 1% cottage cheese 3 oz. reduced-fat cream cheese 1 large egg 1 teaspoon vanilla extract Pinch of salt

TO MAKE CRUST:
Preheat oven to 375°F. Lightly oil a 9-inch tart pan with a removable bottom or coat it with nonstick spray.

Spread oats in a pie pan; bake for 7 to 15 minutes, or until toasted. Let cool. Process in a food processor until finely ground.

In a large bowl, stir together ground oats, flour, sugar, baking powder and salt. Drizzle oil onto dry ingredients and mix with a fork or your fingers until crumbly. Use a fork to stir in water, 1 tablespoon at a time, until dough just comes together.

Turn dough out onto a floured surface; knead 7 to 8 times. Roll dough out into an 11-inch circle. Transfer dough to prepared pan, pressing to fit. Trim edges. Prick bottom of crust in a few places with a fork and line with foil or parchment paper. Fill with pie weights, dry beans or rice.

Bake crust for 8 to 12 minutes, or until firm. Remove foil or parchment and weights; cool on a wire rack.

TO MAKE FILLING:
In a bowl, mix 3 tablespoons sugar, lemon juice, lemon zest and cinnamon. Peel, core and cut apples lengthwise into 12 wedges each, tossing apples in sugar mixture as you work. Arrange apples in a single layer in prebaked crust and drizzle with any liquid from bowl. Place pan on a baking sheet and bake for 20 to 25 minutes, or until apples are tender but still hold their shape.

Meanwhile, in a food processor, puree cottage cheese until smooth. Add cream cheese, egg, vanilla, salt and remaining 3 tablespoons sugar; process until smooth. Pour over apples.

Bake tart for 15 to 20 minutes more, or until custard is set. Let cool on a wire rack for 20 to 25 minutes. Serve warm or chilled.

Makes 8 servings.

Calories 240; Fat 8g (2.4 gram saturated fat); Protein 6g; Carb 38g; Fiber 2g; Chol 38mg; Sodium 255mg.

Preheat oven to 375°F.

Spread oats and nuts on a baking sheet. Bake for 5 to 8 minutes, or until fragrant and golden; set aside. Lightly oil 2 baking sheets or coat them with nonstick spray.

In a medium bowl, combine flour, baking soda, baking powder, salt, 1/4 teaspoon cinnamon and nutmeg.

In a large bowl, combine egg whites, grated apple, brown sugar, apple butter, 3 tablespoons granulated sugar, oil and vanilla and stir until blended. Add dry ingredients and stir until just moistened. Stir in dried apples and reserved oats and nuts.

Drop the dough by level tablespoonfuls, about 2 inches apart, onto the prepared baking sheets.

In a small bowl, combine the remaining 1 tablespoon granulated sugar and 1/4 teaspoon cinnamon. Oil or coat the bottom of a glass with nonstick spray. Dip glass into cinnamon sugar and flatten cookies, dipping the glass into the cinnamon sugar for each.

Bake cookies, one sheet at a time, for 10 to 12 minutes, or until lightly browned. Cool for 2 minutes on the baking sheets. Transfer cookies to wire racks and cool completely. (The cookies will keep in an airtight container for up to 2 days or in the freezer for up to 1 month.)

Makes about 3 dozen cookies.

Per cookie: Calories 65; Fat 2g (0.2 gram saturated fat); Protein 1g; Carb 11g; Fiber 1g; Chol 0mg; Sodium 35mg.

Next: Baked Apples with Granola and Fresh Apple Squares >>
PAGE 1, 2, 3