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APPLES
AND OATS | 1, 2,
3
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BAKED
APPLES WITH GRANOLA
1 tablespoon
butter
1 1/2 tablespoon fresh lemon juice
4 large baking apples
3 tablespoons sugar
2/3 cup Apple & Oat Granola or other low-fat granola
1 large egg white
1 1/2 cups apple cider
Preheat
oven to 350°F.
In
a small saucepan, melt butter over low heat. Remove
from heat and stir in lemon juice.
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Peel
apples nearly halfway, leaving skin on bottom halves. With
a paring knife, carefully cut out apple cores, leaving bottoms
intact. Holding the paring knife at a 45° angle, widen the
opening at the top of each apple by about 1/2 inch. Place
apples in an 8-inch square or round baking dish. Brush peeled
parts of apples with 1 tablespoon butter mixture and sprinkle
with 1 tablespoon sugar.
In a food processor,
pulse granola until it forms coarse crumbs. Add egg white,
remaining butter mixture and 1 tablespoon sugar; pulse until
just combined.
Spoon granola mixture
into apples, spreading it slightly over tops. Sprinkle with
remaining 1tablespoon sugar. Pour cider into baking dish around
apples.
Bake apples for 50
to 60 minutes, or until tender and filling is puffed and lightly
browned. (Cover apples loosely with foil if browning too quickly.)
Cool in the pan for about 30 minutes. Serve warm, spooning
pan juices over apples.
Makes 4 servings.
Per serving:
Calories 260; Fat 5g (2.1 gram saturated fat); Protein 3g;
Carb 54g; Fiber 4g; Chol 8mg; Sodium 65mg.
FRESH APPLE SQUARES
1
1/2 cups all-purpose flour
1 cup old-fashioned oats
1 cup packed light brown sugar
1 teaspoon freshly grated lemon zest
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons canola oil
1/4 cup apple-juice concentrate, thawed
2 tart medium apples, such as Granny Smith, peeled,
cored and thinly sliced
1/4 cup coarsely chopped walnuts
Preheat
oven to 350°F. Lightly oil a 9-inch square baking pan
or coat it with nonstick spray.
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In
a large bowl, combine flour, oats, brown sugar, lemon zest,
baking powder, salt, cinnamon and nutmeg. Work in oil and
apple-juice concentrate with your fingers until coarse crumbs
form.
Firmly
press 2 cups of the oat mixture into prepared pan. Arrange
apples over crust in three rows. Mix walnuts into remaining
oat mixture. Sprinkle walnut mixture evenly over apples and
pat firmly into an even layer.
Bake for
30 to 35 minutes, or until top is golden brown and apples
are tender when pierced with a sharp knife. Cool completely
on a wire rack before cutting into squares.
Makes
16 squares.
Per
square: Calories 165; Fat 4g (0.3 gram saturated fat); Protein
3g; Carb 30g; Fiber 1g; Chol 0mg; Sodium 90mg.
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