Walk into the produce section of the supermarket, and you will be surrounded by an array of colors, scents and textures. During the fall season, in particular, you will find a bounty of various types of apples. Whether you prefer the sweetness of Red Delicious, the red-and-yellow-speckled skin and floral aroma of Gala, the tartness and crispness of Granny Smith, or the unique flavors of one of the many other varieties, you will be able to find an apple that suits your taste. If you are lucky enough to visit an orchard and go apple picking during this season, you will walk away with bags full of apples and a smile on your face. This collection provides plenty of options for using those apples in recipes that are both sweet and savory. And the fall harvest bonanza does not end there: take advantage of all it has to offer with our dishes featuring pomegranate, cabbage, mushrooms, pumpkins and pears. Yum!
OUR RECIPES
Like everyone, you’re busy—and we keep that in mind when we select recipes. Many of them can be prepared in 30 minutes or less. Others require short preparation times followed by long cooking times. We’ve also included symbols to help you more easily find those recipes especially high in fiber, low in fat, carbohydrates and sodium.
Apple Pecan Spice Squares
24 SERVINGS | 1 DESSERT SQUARE
CAL 132 | FAT 5G | SAT FAT 1G | PROTEIN 2G | CARBS 21G | CHOL 27MG | FIBER 1G | SODIUM 158MG
DIETARY EXCHANGE: 1½ BREAD/STARCH, ½ FAT
Nonstick cooking spray
1 package (about 15 ounces) spice or carrot cake mix
1¼ cups water, divided
3 eggs
½ cup plain fat-free yogurt
½ cup pecan pieces
1 unpeeled tart apple (such as Granny Smith), sliced
1 unpeeled baking apple (such as Red Delicious), sliced
1 unpeeled ripe pear, sliced
1 tablespoon lemon juice (optional)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon sucralose-based sugar substitute
1 tablespoon margarine or butter
½ teaspoon vanilla or vanilla, butter and nut flavoring
1. Preheat oven to 350°F. Spray jelly-roll pan with nonstick cooking spray.
2. Beat cake mix, 1 cup water, eggs and yogurt in medium bowl according to package directions. Pour batter into prepared pan; smooth top.
3. Bake 20 minutes, or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack.
4. Cook and stir pecans in large nonstick skillet over medium-high heat about 2 minutes, or until lightly browned. Remove to plate; set aside.
5. Add remaining ¼ cup water, apples, pear, lemon juice, cinnamon and nutmeg to same skillet; bring to a boil. Reduce heat to medium; cook 3 minutes, or until fruit is crisp-tender. Remove from heat; gently stir in sugar substitute, margarine, vanilla and pecans. Spoon evenly over cooled cake. Cut into 24 squares.
TIP
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