Apple Gingersnap Crisp & Cinnamon Corn Cakes
Apples, gingernap, cinnamon, and spice……..ALL in season for the fall. These two dishes (one side, one dessert) are easy additions to something like pork chops or pork tenderloin. They take no time at all in the kitchen and are full of flavor.
Apple Gingersnap Crisp: (serves 6)
Ingredients:
2 tart apples, un-peeled
1/2 cup apple juice, unsweetened
2 Tbsp granulated sugar
2 Tbsp fresh ginger
1 Tbsp ground cinnamon
1/2 Tbsp all spice
2 cups dried apple slices
20 reduced fat gingersnaps, crushed
2 cups low fat vanilla yogurt, (I like Edy’s slow churned)
Prep:
In a medium sauce pan, saute fresh apple slices for 5 minutes and stir in apple juice, sugar, ginger, cinnamon, and all spice and cook for an additional 5 minutes. Add dried apple slices and reduce the heat to medium. Cook for 3 minutes. Sprinkle bottom of a brownie dish with gingersnaps and add remaining gingersnaps to apple mix. Top apple mixture to gingersnaps and place in broiler for 1 minute (or less). Serve in small parfait bowls and top with yogurt.
Nutrition: 275 calories, Fat 7g, Protein 5g, Fiber 4g
Cinnamon Corn Cakes: (Serves 6)
Ingredients:
nonstick cooking spray
2/3 cup cooked cornmeal
1/3 cup all-purpose unbleached flour
3 Tbsp sugar free maple syrup
1 tsp baking soda
1 tsp cinnamon
3 Tbsp truvia
1 Tbsp baby prunes (with apple puree)
2 egg whites
3/4 cups all natural, no sugar added apple juice
1 tsp apple cider vinegar
1 cup frozen corn, thawed
Prep:
Preheat your oven to 400 F. Spray a 6 muffin tin pan with cooking spray. In a large bowl, combine all ingredients and stir/whisk together. Pour batter into muffin tin. (I like to use a ice cream scoop for this). Bake for 15 minutes or until your toothpick comes out clean. Let cool and serve as a side.
Nutrition: Calories 125, Fat 1g, Cholesterol 0mg, Fiber 1g, Carbs 27g
Facebook Comments
