Baked Breakfast Apples
Yield
servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
apples
cut in bite-size chunks |
|
| 2 | tablespoons |
dates
snipped |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | cup |
apple juice
|
|
| 2 | tablespoons |
fruit spread
raspberry |
* |
| ¼ | cup |
granola
reduced-fat |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
apples
cut in bite-size chunks |
|
| 3E+1 | ml |
dates
snipped |
|
| 2.5 | ml |
cinnamon
ground |
|
| 118 | ml |
apple juice
|
|
| 3E+1 | ml |
fruit spread
raspberry |
* |
| 59 | ml |
granola
reduced-fat |
Directions
In two individual casseroles combine the apples and dates.
Sprinkle with cinnamon.
Pour apple juice over apple mixture.
Bake, covered, in a 350℉ (180℃) F oven for 20 to 25 minutes or until apples are slightly tender.
Meanwhile, in a small saucepan, heat fruit spread until melted.
Drizzle fruit spread over apple mixture and sprinkle with granola.
Serve warm.
