Before we talk about today’s recipe, I have an announcement to make.
My news isn’t life changing. I didn’t win the lottery, so I can’t quit my job, and no one in my family is getting married or having babies – at least not yet.
So what’s the big announcement you ask?
Yesterday I pushed the send button to deliver my first newsletter. It was a challenge becoming familiar with the software and working out the kinks, but worth every hair-pulling minute when I clicked that button.
Sharing recipes on this blog has been a terrific tool to help me stick (most of the time) to my healthy eating plan, but I wanted more. I wanted to share everything I’ve learned about healthy cooking over the past 15+ years in a weekly newsletter.
My favorite section is “Leftover Makeovers.” I don’t know about you, but I always have containers of food from previous meals. Transforming leftovers into a healthy lunch, or simple dinner is a very valuable dieter’s tool.
This was such a fun project that I’m already plugging way on next Saturday’s edition. I hope you’ll subscribe and give me your feedback so I can produce news and information that’s useful for you. Just enter your email address under the subscription section on the right.
Enough about the newsletter, it’s time to talk about today’s recipe.
In past blog posts we’ve discussed the fact that I’m not much of a sweet eater. Put bread or chips near me and they’re gone in minutes, but sweets just aren’t my thing.
Mike’s the family sweet eater, and since we’re watching our waistlines in anticipation of a trip to Maui in May, he’s been doing a good job of passing on the desserts.
He deserves a reward, don’t you think?
Rather than encourage him to break is healthy eating mojo, I decided to bake him an apple – a sweet, juicy apple with a hint of brown sugar, tart dried cranberries, and crumbles of toasted cashews.
When I topped our healthy dessert with a dollop of Greek yogurt, this non-sweet eater couldn’t resist. The spicy aroma in the kitchen was too much for me.
What about Mike you ask? He ate a baked apple every night until they were gone, then asked for more. Not bad for a low calorie treat, right?
Happy, healthy cooking!
- 2 large apple
- ½ medium lemon juice
- 2 tablespoons brown sugar
- 4 tablespoons dried cranberries
- 4 tablespoons cashew pieces
- 1 teaspoon cinnamon
- 1 pinch nutmeg
- 1 pinch clove
- Preheat the oven to 350 degrees.
- Spray a medium sized baking dish with cooking spray or line with foil. I used small, covered baking dishes.
- Cut apples in half, then using a melon scoop, scoop out the core and create a small well in the middle. Squeeze lemon juice over the apple to keep from browning and place in the baking dish.
- In another bowl combine the remaining ingredients and fill each well in the apples with ¼ of the spice and nut mixture.
- Cover the dish with foil and bake for 40 - 45 minutes until the apples are just tender. Don't over bake or they'll be too mushy. They'll continue to cook for another 5 - 10 minutes.
- Top with your favorite yogurt.
Weight Watchers PointsPlus 4
Saturated fatty acids: 0.85g
Monounsaturated fatty acids: 2.38g
Polyunsaturated fatty acids: 0.79g
Total fat: 4.02g
Calories from fat: 36
Carbohydrate, by difference: 32.20g
Total dietary fiber: 3.77g
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