Get ready for the 4th of July with one of our favorite easy-to-make desserts, Apple Blueberry Walnut Crisp. Made with red delicious apples and blueberries and then topped with vanilla ice cream or frozen yogurt, this red, white, and blue dessert is the perfect ending to any July 4th feast. The fact that it’s bursting with great nutrition makes it even better!
Watch us cook up this mouth-watering dessert at http://www.mealmakeovermoms.com/flash/tvAppleBlueberryCrisp.html
Apple Blueberry Walnut Crisp
Makes 6 Servings
Filling:
3 large red or golden delicious apples (about 2 pounds), peeled and cut into 1/2-inch pieces (about 4 cups)
2 tablespoons packed brown sugar
2 tablespoons whole wheat flour
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 pint blueberries (1 cup) or 1 cup frozen wild blueberries
Crisp Topping:
3/4 cup walnuts, very finely chopped
1/4 cup old-fashioned or quick-cooking oats
2 tablespoons packed brown sugar
2 tablespoons whole wheat flour
2 tablespoons ground flaxseed
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons canola oil
Preheat the oven to 400°F.
Combine the apples, brown sugar, flour, vanilla, and cinnamon in a large bowl and toss to coat. Gently toss in the blueberries. Place the apple mixture in an 8 x 8-inch baking dish and set aside.
To make the topping, combine the walnuts, oats, brown sugar, whole wheat flour, flaxseed, cinnamon, and salt in a medium bowl. Add the canola oil and stir until the dry ingredients are well coated.
Spread the topping evenly over the fruit mixture. Bake 40 to 45 minutes, or until the fruit is tender and the topping is golden brown (cover with foil if the topping browns too quickly).
Nutrition Information per Serving: 260 calories, 16g fat, (1.5g saturated, 2.3g omega-3), 105mg sodium, 30g carbohydrates, 4g fiber, 4g protein, 10% vitamin C
Saturday, June 30, 2007
A Patriotic Dessert
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2 comments:
Moms,
Do you have any yummy ways to incorporate the ever abundant zucchini into my meals, besides roasting and zuchinni bread?
Hi Amy:
When zucchini is in season there's nothing better than cooking it up on the backyard grill. You can cut the zucchini into cubes and use it in kebabs or you can slice the zucchini into strips or wedges, brush with extra virgin olive oil, sprinkle with kosher salt and black pepper, and then grill it that way. Below are two additional recipes that we recently created.
Happy Cooking!
Zucchini Squiggle Squares
Makes 18 Squares
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup ground flaxseed or wheat germ
1/4 cup unsweetened cocoa, sifted
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, beaten
3/4 cup sugar
1/2 cup canola oil
1/3 cup 1% lowfat milk
One 10-to-12-ounce zucchini (about 1 3/4 gently packed cups)
1 ripe banana, mashed
1/2 cup mini chocolate chips
Preheat the oven to 350°F. Lightly oil or coat a 13 x 9-inch metal baking pan with nonstick cooking spray and set aside. Whisk together the flour, whole wheat flour, flaxseed, cocoa, baking powder, and salt in a large bowl. In a separate bowl, whisk together the eggs, sugar, canola oil, and milk until well blended. Stir in the zucchini and banana. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Mix in the chocolate chips. Spoon the batter into the prepared baking dish using a rubber scraper to spread evenly. Bake about 30 minutes or until a toothpick inserted in the center comes out almost clean. Cool before slicing and serving.
Tuscan Minestrone Soup
Makes 6 Servings
2 tablespoons olive oil, divided
1 medium zucchini (about 10 ounces), cut into 1/2-inch dice (2 cups)
1 medium summer squash (about 10 ounces), cut into 1/2-inch dice (2 cups)
1 large carrot, finely diced (about 3/4 cup)
1 small onion, finely diced (about 3/4 cup)
2 cloves garlic, minced
1 teaspoon Italian seasoning
One 32-ounce carton all-natural chicken broth
One 15-ounce can diced tomatoes (or tomato sauce)
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup whole wheat blend elbow pasta
3 sprigs fresh thyme
Salt and freshly ground pepper
1/3 cup grated Parmesan cheese
1/3 cup loosely packed fresh basil, cut into strips
Heat the oil in a Dutch oven over medium-high heat. Add the zucchini, summer squash, carrot, onion, garlic, and Italian seasoning and cook, stirring frequently until the vegetables start to soften, about 10 minutes. Stir in the broth and diced tomatoes, cover, and bring to a boil. Add the beans, pasta, and thyme and cook, uncovered, at a low boil until the pasta is done, about 10 minutes. Remove the thyme sprigs, and season with salt and pepper to taste. Serve in individual bowls and top with the Parmesan cheese and basil.
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