Recipes for Healthy Diets
Natural Foods and Beverages
Baked Apples Stuffed with Cranberries and Almonds
Serves 2 • A delicious pairing with the apples' hint of cardamom--though you could substitute cinnamon. They make a great stuffing alternative for those who don't eat wheat or gluten. They're also tasty for breakfast, snack or dessert--perhaps with whipped cream.
- 2 Granny Smith apples
- 1 tablespoon butter
- 1 cup fresh or frozen and thawed cranberries
- 2 tablespoons honey
- 1/4 teaspoon ground cardamom
- 6 dates, pitted and chopped
- Zest and juice of 1 orange
- 2 tablespoons roasted almonds, roughly chopped
Preheat oven to 400°F. Cut 1/2 inch off the top of the apples and reserve tops. Use a paring knife or spoon to hollow out the apples, leaving about a 1/2-inch-thick wall and base. Set aside. Melt butter in a large skillet over medium heat. Add cranberries, honey, cardamom, dates and orange juice and zest and cook until cranberries begin to collapse and liquid thickens, 3 to 4 minutes. Stir in almonds.
Spoon cranberry mixture into apples then replace the apple tops. Put into a small baking dish filled with 1/4 inch water, cover with foil and bake until tender, 15 to 30 minutes (depending on apples). Uncover, carefully pour off the water and continue baking until very tender and golden, 10 to 15 minutes more.
Per serving (about 9oz/264g-wt.): 320 calories (80 from fat), 9g total fat, 4g saturated fat, 15mg cholesterol, 0mg sodium, 64g total carbohydrate (9g dietary fiber, 50g sugar), 3g protein
Note: We've provided special diet and nutritional information for educational purposes. But remember we're not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information
Add peanut butter to warm water. Then add sugar, milk, vanilla and spice. Pour into blender and blend on high speed for one minute. Pour and enjoy chilled or over ice