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For the unsweetened applesauce:
- 1 cup chopped peeled apple
- 1 cup water
For the smoothie:
- 2 cups nonfat vanilla frozen yogurt
- ¾ cup unsweetened applesauce
- ¼ cup apple juice, chilled
- 1 cup diced fresh apple, frozen
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the unsweetened applesauce:
Combine apple and water in a small saucepan; bring to a boil. Reduce heat and simmer for about 10 minutes, or until the apples are tender and the water has evaporated. Mash with a fork. Let cool before using.
For the smoothie:
Combine the frozen yogurt, applesauce, and apple juice in a blender. Add the apple, cinnamon, and nutmeg. Blend until smooth.
17 of Your Favorite Comfort Food Recipes Made a Little Bit Healthier
Stressful times often summon cravings for your favorite comfort foods. After all, a dish of gooey brownies is a small price to pay for feelings of relaxation and nostalgia.
And while you should absolutely prioritize foods that make you feel good, comfort recipes can be high in unhealthy fats and sugar. As a result, your digestion may be disrupted, potentially leaving you feeling worse than before.
However, you can still indulge in your favorite foods by making a few simple tweaks. From mashed potatoes to ice cream sundaes, these 17 lightened-up versions have all the flavor and coziness of your go-to comfort foods, just with more nutritious ingredients and a lighter calorie load.
Want more healthy recipes? Download the MyPlate app and get simple, tasty meals and snacks tailored to your nutrition goals.
Many people make sauteed apples with peeled apples. But we prefer leaving the skin on! Why?
- Skin on apples look prettier. The light blush shade makes the apples look lovely, instead of just brown mushy mounds.
- The apple skin adds texture. Sauteeing the apple with the skin gives a nice texture when you bite into it, instead of turning into mush.
- The apple skin has lots of nutrients. Not that you’re looking for nutrients in a dessert recipe! But the apple skin has lots of vitamins like Vitamin K, Vitamin A and Vitamin C that you’re throwing away with the skin.
By Amy Deline, The Gourmand Mom
Apple pie à la mode smoothie
4 granny smith apples
1 tablespoon lemon juice
1-1/2 cups vanilla yogurt
1/4 cup apple juice
2 teaspoons brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
Peel and core the apples. Cut the apples into small pieces, then toss in the lemon juice. Freeze for a few hours in a covered container. To prepare the smoothie, blend the frozen apple pieces with all other ingredients until smooth. Garnish with a fresh slice of apple and a sprinkle of cinnamon.
About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:
“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”
If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.
But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.
The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.
We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”
- Oat Crust
- 1 cup old-fashioned rolled oats
- 1/2 cup chopped raw pecans
- 1/2 cup muscovado sugar
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1 quart premium vanilla bean ice cream
- 3 tablespoons unsalted butter
- 4 large tart apples, peeled, cored, and sliced
- 1/4 cup muscovado sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Chopped toasted pecans or granola, for garnish (optional)
- We added cinnamon to this smoothie, but give it a real autumn smoothie by using some nutmeg and ground ginger too.
- You can use any milk you like for this. We found almond milk gave it a real nutty flavour, but dairy milk or soy would work too.
- The world is your oyster when it comes to nut butters in this. Peanut, almond, cashew, hazelnut - they all go really well with apple.
- What made a really nice change was using half an apple and half a pear to make a smoothie.
Apple Cider Shake
Wow! I can't really recommend this recipe for breakfast (due to the ice cream), but if you want a dessert or treat that tastes like frozen apple pie a la mode in a glass. this is it. I'd suggest that you skip the honey, because it's plenty sweet enough without it. For a healthier version, you could replace the ice cream with low fat vanilla yogurt and maybe a banana. But for taste, this is right on the money as originally written. (This recipe was submitted in 2003. It was tested and photographed in June 2017.)
How To Make An Apple Cider Shake
Blend all ingredients together, except the nutmeg.
Garnish with cinnamon stick, if desired.
Maybe seems odd for a breakfast drink, but it's a great one for a winter weekend morning or during the holidays.
Mr Breakfast would like to thank astrometrics for this recipe.
You're awesome Meeester Breakfast. Great recipe collection!
Comment submitted: 1/6/2009 (#7288)
|Rating (out of 5):|
This recipe was very delicious. I thought that it was very good!
If you sprinkle some cinnamon sugar over it and a slice of apple it gives it a nice christmas-ee taste.
Green Pear Smoothie
The Spruce / S&C Design Studios
This green pear smoothie is another example of a healthful smoothie made with kale that gets amped up with the addition of pear, banana, and a touch of honey. The flavor is rounded out with fresh ginger, ground cinnamon, and a hint of vanilla for a sensational and filling beverage.
- 4 large Fuji apples, peeled
- Cooking spray
- ½ cup, plus 1 tablespoon light brown sugar, divided
- 6 tablespoons (3 oz.) salted butter, divided
- ⅛ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon, divided
- 4 graham crackers
- 2 cups vanilla ice cream
Remove core from apples, and make 6 cuts around the top of each apple, three-fourths the way down, being careful not to cut through bottom of apple. (It should look like 6 apple wedges connected at bottom of apple.) Place each apple on a double layer of aluminum foil coated with cooking spray. Sprinkle each apple with 2 tablespoons of the brown sugar top with 1 tablespoon of the butter. Sprinkle evenly with nutmeg and 1/4 teaspoon of the cinnamon. Wrap apples in foil, and fold foil to seal.
Preheat grill to medium-high (400°F to 450°F). Place apples on grates grill, covered, until tender, 30 to 35 minutes. Remove apples from grill, and set aside.
Brush both sides of graham crackers with remaining 2 tablespoons butter sprinkle evenly with remaining 1 tablespoon brown sugar and 1/4 teaspoon cinnamon. Lightly coat grill rack with cooking spray. Place graham crackers on grate, and grill, uncovered, until lightly charred, about 2 minutes per side.
Unwrap apples, reserving cooking liquid. Place apples in a shallow bowl. Drizzle wedges with reserved cooking liquid top with ice cream. Break graham crackers into bite-size pieces, and sprinkle on top.
- 1 1/2 cups all-purpose flour (about 6 3/8 ounces)
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- Pinch of kosher salt
- 1/4 cup vegetable shortening (such as Crisco)
- 1/4 cup unsalted butter
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 bay leaf
- 2 Granny Smith apples, peeled and finely chopped (about 2 1/2 cups)
- 3 tablespoons light brown sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of kosher salt
- 4 cups vanilla ice cream, softened
Preheat oven to 375°F. Line 4 large baking sheets with parchment paper. Whisk together flour, baking soda, baking powder, cream of tartar, and salt in a medium bowl. Combine shortening, butter, and 1 cup granulated sugar in bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until light and fluffy, about 2 minutes. Reduce speed to low beat in egg, egg yolk, and vanilla bean paste until incorporated. Gradually add flour mixture, beating just until dough comes together.
Whisk together cinnamon and remaining 2 tablespoons granulated sugar in a shallow bowl. Shape dough into 42 (1-inch) balls. Dredge balls in cinnamon mixture, and arrange 3 inches apart on prepared baking sheets. Bake cookies in preheated oven in the upper and lower thirds of oven, until light golden around edges, 7 to 9 minutes. Transfer cookies on baking sheets to wire racks to cool completely, about 15 minutes.
Melt butter with olive oil in a large skillet over medium. Add bay leaf, and cook 15 seconds. Stir in apples, brown sugar, lemon juice, cinnamon, allspice, nutmeg, cloves, and salt. Cook, stirring occasionally, until apples are very soft and begin to caramelize, about 25 minutes. Scrape apples onto a baking sheet or large plate to cool completely discard bay leaf.
Working quickly, fold cooled apple mixture into softened ice cream in a large bowl. (If ice cream becomes too soft, place in freezer until firm enough to scoop, about 30 minutes.) For each ice cream sandwich, scoop about 11/2 tablespoons ice cream mixture onto flat side of half of cookies cover with remaining cookies. Wrap in plastic wrap, and freeze until ice cream mixture is just firm, about 30 minutes. Serve immediately. Assembled ice cream sandwiches can be wrapped in plastic wrap and frozen up to 3 days.