It's National Apple Week! Sure, an apple a day keeps the doctor away, but that doesn't mean you have to eat it in a boring way. Check out two GREAT recipes ripped from the pages of Hungry Girl 200 Under 200, plus a brand-spankin-new one... APPLE-CHERRY PIE POCKETS!
Apple-Cherry Pie Pockets
PER SERVING (1 Pie Pocket): 116 calories, 0.5g fat, 183mg sodium, 26g carbs, 1.5g fiber, 11g sugars, 2.5g protein -- PointsPlus® value 3*
These are SO good, APPLES wanna eat 'em! (Weird, we know.)
1 cup peeled and chopped apples (any sweet -- not tart -- variety) 1 cup pitted dark sweet cherries, fresh or thawed from frozen 4 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items) 1 tbsp. Splenda No Calorie Sweetener (granulated) 1 tbsp. granulated sugar 1/2 tbsp. cornstarch 1/2 tbsp. lemon juice 1/4 tsp. cinnamon 1/8 tsp. ground nutmeg 1/8 tsp. salt 2 drops almond extract 16 sprays I Can't Believe It's Not Butter! Spray (in other words, have a bottle handy!)
Directions: Preheat oven to 350 degrees.
Combine apples and cherries in a medium bowl. Add lemon juice and almond extract and mix well. Set aside. In a small dish, combine Splenda, sugar, cornstarch, cinnamon, nutmeg, and salt. Mix well. Add to fruit mixture and stir to coat. Set aside. Prepare a baking sheet by lining it with foil and/or spraying it with nonstick spray. Set that aside as well.
On a flat dry surface, lay out two egg roll wrappers. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. (Repeat as needed while preparing your pockets, as it will help seal them.) Starting about 1/2 inch from the bottom, place one-fourth of the fruit mixture along the bottom half of each wrapper, leaving a 1/2-inch border on both sides. Fold the top half of each wrapper over, so that the top edge meets the bottom -- the mixture should be completely encased with a 1/2-inch border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal all sides. Press firmly along the borders with the prongs of a fork to seal completely. Spray the top of each pocket 4 times with butter spray. Transfer to the baking sheet. Repeat this process with remaining wrappers and fruit mixture.
Bake in the oven for 15 - 18 minutes, until edges begin to brown. Allow to cool for 5 minutes before digging in!
MAKES 4 SERVINGS
I Heart Apple Slaw
PER SERVING (about 1 cup): 59 calories, <0.5g fat, 29.5mg sodium, 13g carbs, 2.5g fiber, 10g sugars, 2g protein -- PointsPlus® value 1*
Eating your fruits AND veggies at the same time? Look at you, healthy-pants!
Ingredients: 1 medium Fuji apple 1 medium Granny Smith apple 2 cups dry broccoli cole slaw mix 1/2 cup plain fat-free yogurt 1/2 tbsp. honey 3/4 tsp. Splenda No Calorie Sweetener (granulated)
Directions: Cut both apples into matchstick-sized strips and place in a large bowl. Add slaw mix to the bowl. Toss well and set aside.
In a small bowl, combine yogurt, honey, and Splenda until mixed well. Pour into the large bowl and stir until apple strips and slaw mix are thoroughly coated. Chill for at least 30 minutes. Store in the fridge until ready to serve. YUM!
MAKES 5 SERVINGS
Chunky Apple-Cinnamon Muffins
PER SERVING (1 muffin with topping): 127 calories, 2.5g fat, 325mg sodium, 24.5g carbs, 2.5g fiber, 10g sugars, 3g protein -- PointsPlus® value 3*
For Muffins 1 cup peeled and chopped Fuji apples 1/2 cup whole-wheat flour 1/4 cup light vanilla soymilk 2 tbsp. sugar-free pancake syrup 2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original) 2 tbsp. Splenda No Calorie Sweetener (granulated) 2 tbsp. brown sugar (not packed) 1 1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature 3/4 tsp. baking powder 1/2 tsp. cinnamon 1/2 tsp. vanilla extract 1/4 tsp. salt
For Topping 1 tbsp. brown sugar (not packed) 1 tsp. Splenda No Calorie Sweetener (granulated) 1/4 tsp. cinnamon 1/2 tsp. light whipped butter or light buttery spread, room temperature Dash salt
Directions: Preheat oven to 400 degrees.
In a small bowl, mix together all ingredients for topping except butter. Then add butter and gently stir until small crumbs form. Set aside.
In a medium bowl, combine all of the dry ingredients for muffins (flour, Splenda, brown sugar, baking powder, cinnamon, and salt). Mix well.
In a large mixing bowl, combine all of the wet ingredients for muffins (soymilk, syrup, egg substitute, butter, and vanilla extract). Using a whisk, mix until thoroughly blended. Don't worry if butter bits do not break up completely. Add dry ingredients to the large bowl with the wet ingredients. Mix until completely blended, and then fold in the apples.
Line four cups of a muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the four cups. Sprinkle topping mixture evenly over batter in the cups.
Bake in the oven for 18 - 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool slightly before eating. Demolish!
MAKES 4 SERVINGS
CHEW ON THIS: What are you waiting for? This is National Apple Week, people! Check out our apple recipes, grab a few of those not-so-forbidden fruits, and start celebrating!
Your friends need fruit, too! Click "send to a friend" so your buddies can get in on the apple-tastic fun...
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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.
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