| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Vegetables | Desserts | 6 | Servings | |
INGREDIENTS
| 2 | tb | Chopped pecans |
| 4 | Soft coconut macaroons, broken into small pieces | |
| 2 | lg | Golden Delicious apples, (3/4 pounds) each peeled, cored and cut into 6 wedges |
| 1 | Egg, lightly beaten | |
| Vegetable cooking spray | ||
| 1/2 | c | Caramel-flavor topping |
| 3 | tb | Apple cider |
| 1 | tb | Bourbon |
| 3/4 | c | Vanilla low-fat frozen yogurt |
| Fresh mint, (optional) |
INSTRUCTIONS
Place pecans and macaroon pieces in food processor, and process 10 seconds or until finely chopped. Dip apple wedges into egg, and dredge in macaroon mixture. Place apples on a baking sheet coated with cooking spray. Bake at 375 degrees for 35 minutes or until apples are browned and tender. Combine caramel topping, apple cider, and bourbon in a small bowl, and stir well with a wire whisk. Yield: 6 servings. Per serving: 201 Calories; 4g Fat (18% calories from fat); 3g Protein; 39g Carbohydrate; 32mg Cholesterol; 164mg Sodium Serving Ideas : Garnish with fresh mint, if desired. NOTES : Apples that cook tender without falling apart are a must in this recipe -- Golden Delicious and Rome work well. To serve, spoon 2 tablespoons caramel sauce onto each of 6 dessert plates, and top with 2 apple wedges and 2 tablespoons frozen yogurt. Recipe by: Cooking Light, October 1994, page 66 Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.
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