2020-02-01 Cooking Light

Baked Apples with

Amlou

HANDS-ON 20 M I N.

TOTAL 1 HR.

Amlou is a rich, nutty spread similar

to chunky almond butter that’s made

from ground toasted almonds and

argan oil.

(^2) ⁄ 3 cup almonds
31 ⁄ 2 Tbsp. argan oil or walnut oil
3 Tbsp. honey
6 Tbsp. old-fashioned rolled oats
(^1) ⁄ 4 tsp. kosher salt
(^1) ⁄ 4 tsp. ground cinnamon
4 medium-size red apples (such as
Braeburn)

1. Preheat oven to 400°F. Spread
   almonds on a baking sheet. Toast at
   400°F until golden, 5 to 6 minutes,
   stirring once after 3 minutes. Remove
   from oven.


2. Pulse toasted almonds in a food
   processor until finely ground, about 10
   times (take care not to over-grind them
   or they could turn into almond butter).
   With processor running, gradually
   add oil and honey, and process until
   combined, 2 to 3 seconds. Transfer
   to a medium bowl, and stir in oats, salt,
   and cinnamon.


3. Reduce oven temperature to 350°F.
   Remove core from apples with a sharp
   knife or an apple corer; transfer apples
   to an aluminum foil–lined baking dish.


4. Stuff apples evenly with amlou
   mixture (about 2 tablespoons each).
   Bake at 350°F until apples are blistered
   and soft, about 40 minutes.
   SERVES 4 (serving size: 1 stuffed apple);
   CALORIES 309; FAT 17g (sat 1g, unsat 14g);
   PROTEIN 5g; CARB 39g; FIBER 7g; SUGARS 26g
   (added sugars 9g); SODIUM 84mg; CALC 6% DV;
   POTASSIUM 7% DV

Spiralized Cinnamon

Apples with Greek

Yo gur t

HANDS-ON 1 0 M I N.

TOTAL 20 MIN.

Use a spiralizer to turn a simple apple

into an extraordinary low-sugar

dessert.

1 medium-size apple

1 tsp. freshly squeezed lemon

juice

1 Tbsp. pecans, chopped

2 tsp. old-fashioned rolled oats

1 tsp. unsalted butter

½ tsp. ground cinnamon, divided

1 tsp. brown sugar

8 oz. nonfat Greek yogurt

1. Spiralize apple using the smallest
   blade, leaving the peel on. Discard
   core and seeds. Toss spiralized apple
   in lemon juice.


2. Heat a sauté pan over medium heat.
   Toast pecans and oats in pan until
   fragrant and slightly golden.


3. Melt butter with oats and pecans; add

(^1) ⁄ 4 teaspoon cinnamon and brown sugar
and cook until slightly caramelized.
Remove from heat.

4. Stir remaining cinnamon into
   yogurt. Divide yogurt into 2 bowls and
   top equally with spiralized apple and
   pecan mixture.
   SERVES 2 (serving size:^1 ⁄ 2 cup yogurt,^1 ⁄ 2 apple,
   and about^1 ⁄ 2 Tbsp. pecan mixture); CALORIES
   150; FAT 5g (sat 2g, unsat 3g); PROTEIN 8g;
   CARB 21g; FIBER 3g; SUGARS 12g (added sugar
   2g); SODIUM 33mg; CALC 7% DV; POTASSIUM
   3% DV

SPIRALIZED

CINNAMON

APPLES WITH

GREEK YOGURT

Sweet Treats

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