Recipes
Roasted Apples with Yogurt, Dried Cherries, and Hazelnuts
A holiday meal without dessert just wouldn’t be complete, so use this dish to satisfy everyone’s sweet tooth. Don’t forget to plan ahead; the yogurt cheese needs at least 24 hours of refrigeration.
Prep: 15 minutes
Makes: 4 servings
Ingredients:
3⁄4 cup plain low-fat yogurt*
Nonstick olive oil cooking spray
1 teaspoon lemon juice
1 teaspoon honey
1⁄4 teaspoon ground cinnamon
1⁄8 teaspoon kosher salt
2 Granny Smith apples, peeled, cored, and halved
2 tablespoons chopped hazelnuts, toasted**
1 tablespoon snipped dried cherries
Instructions:
For yogurt cheese, line a sieve or small colander with three layers of 100%-cotton cheesecloth or a clean paper coffee filter. Suspend the lined sieve or colander over a bowl. (Or use a yogurt strainer.) Spoon yogurt into sieve or colander. Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator; discard liquid. Transfer yogurt cheese to a bowl; set aside.
Preheat oven to 350°F. Lightly coat a small baking sheet with nonstick cooking spray; set aside. In a small bowl combine lemon juice, honey, cinnamon, and kosher salt. Brush lemon juice mixture onto apple halves. Place apple halves, cut sides down, on prepared baking sheet.
Bake about 30 minutes or until apple halves are lightly browned and tender. Transfer apple halves to a cutting board. Thinly slice each apple half. Divide apple slices among four dessert plates, fanning the slices on each plate. Serve with yogurt cheese; sprinkle with hazelnuts and dried cherries.
*Note: Use a brand of yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the whey from separating from the curd to make yogurt cheese.
**Note: To toast the hazelnuts, preheat oven to 350°F. Place the nuts in a shallow baking pan. Bake about 10 minutes or until toasted. Place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.
Hints:
Nutrition facts per serving: 100 cal., 3 g total fat (1 g sat. fat), 3 mg chol., 93 mg sodium, 16 g carbo., 2 g fiber, 3 g pro.
Exchanges: 1⁄2 Fruit, 1⁄2 Other Carbo., 1⁄2 Fat
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