March 5, 2017 / Lyn Jones / 0 Comments
4 cups red cooking apples - sliced, peeled & cored
1/4 cup fresh orange juice
1 tsp cinnamon
freshly ground nutmeg
1.5 cups Basic Granola
1. Spray a 9" square shallow baking dish with nonstick spray. Preheat oven to 375 degrees F.
2. Arrange apple slices in b.dish, sprinkle with juice and spices, then Granola mixture.
3. Bake for 25-30 mins until tender (or mw on high for 15 mins).
4. Serve immediately, topped with 1/2 cup whipped nonfat milk, thoroughly chilled.
VARIATIONS: Peaches, pears or blueberries instead. When using fresh or frozen peaches, sprinkle fruit with 2 tsp almond extract and 1 Tab Amaretto before adding Granola.
NOTES: This dessert dish may be prepared several hours ahead of time including granola. Bake before serving.
February 13, 2017 / Lyn Jones / 0 Comments
24 slices
My guests always ask “are you sure there is no sugar or fat in this delicious dessert?”
5-6 apples, peeled, cored chopped
3 oz unsweetened frozen orange juice
1 Tab dry sherry
1 x 6 oz can frozen unsweetened apple juice concentrate
2/3 cup ripe bananas
1/2 cup muscat raisins, plumped 15 mins in hot water to cover
1.25 cups wholewheat pastry flour
1.25 cups unbleached white flour
1/4 cup soya flour
2 tsp low-sodium baking powder
2 tsp each of bicarb and cinnamon
1/8 tsp allspice
4 egg whites, stiffly beaten
1.5 tsp pure vanilla extract
1 cup Grape-nuts
1. Marinate the apples in orange juice and sherry for 4 hours or overnight. Preheat oven to 325 degrees.
2. In a bowl, combine apples, apple juice concentrate, raisins & bananas. Sift dry ingredients into apple mixture.
3. Stir until flour disappears and then fold in egg whites & vanilla.
4. Pour into a non-stick bundt pan that has been sprinkled with Grape-nuts. Bake for 1.5 hours.
5. Cool and cover with glad wrap; let stand several hours or overnight before serving.
6. To serve: Place slices of torte on individual plates and serve each with a dollop of whipped nonfat milk.
75mg sodium per serve.