Apple Cinnamon Couscous Cake
makes an 8x8 inch cake
11/4 cup couscous
2 cups apple juice
1 cup water
pinch of salt
1 tsp ground cinnamon
1/2 cup chopped roasted almonds
1/2 tsp vanilla
Bring juice, water and salt to a boil. Add couscous and cinnamon. Stir and adjust heat to low. Simmer 10 minutes. Remove pan from heat. Add almonds and vanilla and let sit another 10 minutes. Rinse an 8x8 inch baking dish or mold with water. Do not dry. Add couscous mixture and pack down. Let cool before cutting into squares or inverting on a serving platter. Refrigerate leftovers.
Apple Cranberry Crisp
4 cups sliced apples (about 5 medium)
1 cup cranberries
11/2 cups apple juice
2 cups granola
1/4 cup whole wheat flour
11/2 tsp pumpkin pie spice
Preheat oven to 350 degrees.
Combine apples and cranberries and place in the bottom of a 9 x 13 inch baking dish. Pour the juice over the fruit.
In a small bowl, combine the remaining ingredients. Sprinkle evenly over the apples and cranberries and lightly press down.
Bake for 30 minutes.
Serve hot or cold.
Per Serving: 192 calories, 10.3g fat, 3.3g protein, 24g carbohydrates, 0mg cholesterol, 3mg sodium
Baked Stuffed Fruit
This recipe can conform to the season. The same basic filling can be used to stuff apples, peaches, nectarines or pears.
6 pieces of favorite fruit (apples, peaches, nectarines or pears)
1/2 cup raisins
1/2 cup walnuts or pecans
1/2 tsp vanilla
dash of cinnamon (optional)
Preheat the oven to 375°F. Prepare the fruit: apples, core and peel a 1" strip around the center of the apple; peaches and nectarines, cut in half and remove the pit; and pears, cut in half lengthwise and remove seeds. Place fruit in baking dish.
Combine raisins, nuts, vanilla and cinnamon in a blender or food processor with just enough apple juice to facilitate blending to a course texture.
Stuff mixture in center of the apple or in pit/seed area of the other fruit. Pour apple juice into the baking dish at a depth of 1/2". Cover with foil.
Bake at 375°F for 30 minutes or until just tender. Serve plain or with a dollop of yogurt or other favorite topping.
Per Serving: 233 calories, 2.6 gm. protein (4%), 7 gm. fat (25%), 45gm. carbohydrates (71%), 0 mg. cholesterol, 5 mg. sodium
Exchanges: 3 fruit, 1/2 high fat meat, 1/2 fat
Organic Fruit Tower with Honey Yogurt Moat
1 organic orange, peeled and sliced into disks
2 organic kiwis, peeled and sliced into disks
1 can organic pineapple rings
4 organic berries or grapes
4–6 oz organic vanilla yogurt
1 TB organic honey
1/2 cup organic granola
Mix yogurt and honey until very smooth and well blended. On each of four dessert plates, create a tower by layering pineapple rings with orange and kiwi disks. Drizzle a small amount of the yogurt and honey mixture on the top slice to "glue" the berry or grape on top. Spoon the yogurt and honey mixture around the towers and sprinkle with granola.
Per Serving (7 oz-wt.): 200 calories (30 from fat), 3.5g total fat, .5g saturated fat, 4g dietary fiber, 5g protein, 39g carbohydrate, 0mg cholesterol, 65mg sodium
Organic Rice & Raisin Pudding
|i would eat this for breakfast on special mornings too|
Tender rice cooked in organic milk or soy milk, sweetened with honey or maple syrup, and spiced with vanilla, cinnamon, and nutmeg warms the body and souland add a heavenly scent to your kitchen.
2 cups cooked organic white or brown rice
1 cup organic milk (soy or rice milk can be used)
1/2 tsp salt
1/4 cup brown sugar, organic honey or organic maple syrup
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup organic raisins
2 tsp lemon juice
Place cooked rice in a saucepan and add milk. Heat to boiling. Lower heat to a simmer and cook, covered for 20–25 minutes or until the milk is mostly absorbed. Add remaining ingredients and mix well. Serve with optional toppings of yogurt, chopped fresh or dried fruit or chopped nuts.
Per Serving (6 oz-wt.): 220 calories (15 from fat), 2g total fat, 0g saturated fat (0%), 2g dietary fiber, 4g protein, 47g carbohydrate, 0mg cholesterol, 600mg sodium
Spiced Baked Apples
6 large Macintosh or Jonagold apples
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 tablespoons grade B maple syrup
6 tablespoons organic margarine
3/4 cup water
Preheat oven 350°F. Wash and core the apples. Peel the skin down from the top about an inch. Level the bottoms and arrange in a baking dish. Combine spices. Fill each cavity with a tablespoon of maple syrup, a tablespoon of margarine and a dash of spices. Fill the baking dish with the water. Bake for 40–50 minutes, basting often until apples are tender.