Grilled Apple Recipe
12inch roll of pure Parchment Paper
2 granny smith apples
½ cup dried cranberries
¼ cup pure maple syrup
2 teaspoons light brown sugar
½ teaspoons ground cinnamon
2 tablespoons unsalted butter, divided
Prepare a medium fire for direct grilling.
Quarter the apples though the core. Remove and discard the core then cut each quarter into thin slices. Place the slices in a medium bowl. Add the cranberries, maple syrup, sugar, and cinnamon. Stir to combine.
To make the packets: cut four pieces of baking parchment paper, about 12 by 15 inches each. Spoon one quarter of the apple mixture into the center of each piece of paper and dot with one quarter of the butter. Bring the two long ends of each paper together and fold them over several times to seal the top of packet. Twist the other two ends of the papers in opposite directions to close the packets.
Grill the packets over direct medium heat for about 10 minutes. Serve in packets or pour the apple mixture from each packet into a separate bowl. Either way serve warm with ice cream.
Yield: 4 servings.
Banana Cream Pie
1 ¼ cups gingersnap crumbs (about 25 cookies finely crushed)
2 tablespoons sugar
½ teaspoon ground sugar
1 egg white, slightly beaten
1 tablespoon stick margarine, melted
½ cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 cup 1% low fat milk
1 tablespoon stick margarine
2 teaspoons vanilla extract 2 cups sliced banana
1 ½ cups frozen reduced calorie whipped topping, thawed chocolate curls.
Combine first 3 ingredients in a small bowl, stir well. Add 1 tablespoon of egg white (discard remaining egg white) and 1 tablespoon melted margarine; toss with a fork until moistened. Press into bottom & side of a 9-inch pie plate coated with Parchment paper. Bake at 325 for 20 minutes; let cool.
Combine ½ cup sugar, cornstarch, salt and egg in a large bowl; stir well and wire whisk and set aside.
Heat milk over a medium- high heat in a medium heavy saucepan to 180 or until tiny bubbles form around edges, remove from heat. Gradually add hot milk to sugar mixture stirring constantly with whisk. Return milk mixture to pan. Add 1 tablespoon margarine and cook over medium heat 4 minutes or until thickened and bubbly, stirring constantly Reduce heat to low, and cook an additional 2 minutes stir constantly. Remove from heat; stir in vanilla. Place pan in a large ice filled bowl for 25 minutes or until egg mixture cools to room temperature, stirring occasionally. Remove pan from ice, fold in sliced banana, and spoon mixture into prepared crust. Spread whipped topping evenly over filling, and top with chocolate curls. Cover loosely and chill 4 hours.
Yield: 8 servings.
Chocolate Bundt Cake
A 6- cup Bundt pan is smaller than the standard size.
You can also use a 9- inch cake pan.
1 cup all purpose flour
1 cup of sugar
½ cup unsweetened coca
½ teaspoon baking soda
¼ teaspoon salt
¼ cup butter, softened
2 large egg whites
1 large egg
½ cup 1% low fat milk
2 teaspoons instant espresso granules
1 ½ teaspoons vanilla extract
Preheat oven to 350
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients in a large bowl; stir well with a whisk. Add butter, egg whites, and egg. Beat with a mixer at low speed 1 minute. Beat at high speed 1 minute. Add milk, espresso granules, and vanilla; beat 1 minute. Pour batter into a 6 cup Bundt pan coated with parchment paper.
Bake at 350 for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes. Remove the pan; cool completely on a wire rack.
Yield: 10 servings (serving size: 1 piece)