Hot Fuji Apple Sundae…Just Divine!
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Fall (and apple season) are in full swing..what better way to celebrate temperature changes AND cravings for a little sweet something than with this divine recipe for a HOT FUJI APPLE SUNDAE (is your mouth watering just from saying the name?!) from the wonderful culinary dietitian and cookbook author Jackie Newgent. She says “When you crave pie, it’s easy to please that passion with this Fuji apple dessert; it conjures up those flavor memories in every mouthful.” This decadent but healthful recipe takes only minutes to prepare–and you can even enjoy à la mode-style without breaking your calorie bank.”
HOT FUJI APPLE SUNDAE
Makes 2 servings: 1 sundae each
1 large Fuji apple, halved lengthwise
2 tablespoons turbinado or Demerara sugar
1/8 teaspoon ground cinnamon, or to taste
1/8 teaspoon sea salt
1/2 cup vanilla soy or rice frozen dessert
1 tablespoon chopped pecans or walnuts
1. Place the Fuji apple, cut side up, on a microwave-safe dish.
2. Stir together the sugar, cinnamon, and salt in a small bowl. Sprinkle the mixture over the cut surface of the apple halves.
3. “Micro-roast” (cook in the microwave oven*) on high until the apple is tender and the sugar mixture melts, about 3 1/2 minutes.
4. Serve each apple half in a dessert dish. Top with a scoop of the frozen dessert. Drizzle with any of the remaining syrup. Sprinkle with extra cinnamon, if desired, and the pecans. Serve immediately.
Per serving: 190 calories, 4.5g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 170mg sodium, 40g total carbohydrate, 5g dietary fiber, 1g protein
*Microwave oven cooking times will vary.
Little Green Cooking Tip
You don’t need to bake a pie to get all of the mouthwatering flavors of a fresh-baked one. Fruit can be “micro-baked” in minutes and topped with nondairy frozen dessert. A sprinkling of nuts on top will give you a crustlike crunch.
It has been estimated that most Americans live an average of about sixty miles from an apple orchard. Unfortunately, the apples usually purchased from a typical grocery store travel over 1,700 miles from orchard to your table. That’s almost the same distance from New York City to Colorado Springs!
Recipe reprinted with permission from Big Green Cookbook by Jackie Newgent, RD (Wiley, 2009). For more information about Jackie and all her wonderful work, go to http://jackienewgent.com/.
Please send me a photo if you make this recipe at home!
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