| 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.
A Message from our Provider:
“God specializes in surprise endings”