A Treat For The Holidays!

Pucker up for a tart twist to traditional Apple Crisp. This recipe is only 53 calories per serving! Both a delicious side dish for your entree or a light a dessert with a dollop of Greek Yogurt. Try low calories–> Peach Crisp–> click here.

Cranberry -Apple Crisp ~ Light & Sugar free!

Cranberry Apple Crisp takes a lot less effort then pie. You’ve heard of tangy rhubarb/strawberry pie. Y-U-M! This is another great combo. Cranberries adds that tangy taste.

Cranberry Apple Crisp

Servings: up to 16
Time: 15+45 mins
Difficulty: easy
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INGREDIENTS

– 5 apples (any variety)
– 1/2 bag of cranberries
– 1/2 cup brown sugar (Truvia, brown MONK FRUIT*)
– 1 tsp ground cinnamon
– 1 tsp grated fresh ginger
– 2 tbsp fresh orange juice (I had clementines that day)
– 1/4 cups almond flour -or any gluten free flour
– 1/4 cups uncooked old fashioned oats
– 1 tsp ground fresh cardamon (use mortor and pestal-or-bullet blender)

INSTRUCTIONS
1, Slice the apples into julienne-type sticks. Put them in a large bowl with half a bag of cranberries.
2. Mix together the orange juice, 1/4 cup of Zero Cal. brown sugar, and the cinnamon, then stir that mixture into the apples.
3. Spray a baking dish and spoon in the apple mixture in.

4. In another bowl, mix the oats, 1/4 brown sugar, 1/4 cup almond flour. If you’d like, you can add 3 Tbsp margarine or vegan buttery sticks (I did not add to this recipe: thus the low calorie count.)
5. Distribute this oat topping on top of the apple-cranberry mixture in the pan.
Bake at 350 F for 45 minutes.
Number of Servings: up to 16
Presentation : Thanksgiving Dinner Main course side dish

*MONK Fruit: Monk fruit extract contains zero calories, zero carbs, and is about 150 times sweeter than table sugar. It doesn’t raise blood glucose levels, making it a useful choice for people with diabetes. tart with less sugar – taste; it before adding more. You’ll get it to match your own palate.

53 Calories!

This is a very thin topping. You can use the crisp instead of plain cranberries at your holiday dinner. If you slice this up into 16 portions you will get 53 calories per serving.

Is your Dessert TOO SWEET?

I wanted to make a tasty “CRISP” that did not have overly abundant amount of sugar. Not sure why some recipes are loaded with sugar. A friend commented about apple crisp recipes (not mine):-She decreased the brown sugar to 1/2 cup ( 50% less) and increased the oats to a scant cup. Also, she was gifted with a basket of pears and substituted pears for apples. Plus added a handful of slivered almonds. I feel the flavors were better with the decrease of sugar. I have made this for several gatherings and it has been quite a hit.

VARIATIONS: Get Creative!

It’s fun coming up with different fruit and vegetable combinations. Squash and apple always paired well together. Make this recipe, add walnuts and fill your acorn squash and bake as usual.

This is the perfect slaw for Green Goddess dressing. Fennel is a delicious alternative giving this a slightly sweeter, milder taste than the traditional cabbage. You have all your GREENS together with an accent of red.

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RECIPE
Ingredients
3 celery stalks, thickly sliced diagonally, plus 1.4 cup loosely packed celery leaves
2 small fennel bulbs, thinly sliced crosswise plus 1 tablespoon chopped fennel fronds
1 firm apple (such as Pink Lady, Granny Smith, or Gala) julienned
2 tablespoons chopped cilantro or parsley
1/2 cup green goddess dressing
1/2 red pepper thinly sliced

Preparation
Combine the first three salad ingredients and 1 tablespoon of the herb and toss with dressing.
Garnish with sliced red pepper and the remaining tablespoon of cilantro or flat leaf parsley and serve.

I used the green goddess dressing for this salad. Fennel, apple, celery and red pepper.

FOOD TIP: After preparing the mayonnaise add the ingredients for the green goddess dressing right into your blender. Use some for this salad and refrigerate the rest to use as a dip, or for another salad or to serve with fish, meat or chicken.