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Roasted Fruit Wraps with Dipping Sauce
Yields 4 servings [print
this recipe]
This treat is like a warm fruit turnover without all the fat or fuss.
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Dipping sauce
• 1 cup low-fat vanilla yogurt
• 2 teaspoon crystallized ginger
• 2 tablespoon orange juice
Fruit wraps
• 2 Golden Delicious apples
• 2 peaches or 1 mango
• 2 slices canned pineapple
• 4 teaspoon sugar
• 1/2 teaspoon pumpkin pie spice
• 4 flour tortillas (8 inch /20 cm diameter)
Directions:
To make the dipping sauce: In a small bowl, mix yogurt, ginger and orange juice. Cover and refrigerate.
To make the fruit wraps: Preheat the oven to 425°F (215°C). Coat a large nonstick baking sheet with nonstick spray. Add apples, peaches or mango, pineapple, orange juice, sugar and pumpkin pie spice. Toss to coat and spread in a single layer. Bake 10 to 15 minutes, or until fruit is tender.
Place one-fourth of warm fruit down the center of each tortilla. Roll up like an envelope and place, seam side down, on a nonstick baking sheet. Bake 8 to 10 minutes, or until crisp and golden. Cut each wrap in half diagonally. Serve with sauce.
Nutrition Information (per serving):
Calories: 304
Total Fat: 4 g
Protein: 8 g
Carbohydrates: 62 g
Fiber: 2 g
Cholesterol: 3 mg
Sodium: 382 mg
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Apple Pie with Snappy Crumb Crust
Yields 10 Servings[print
this recipe]
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1/2 cup gingersnap crumbs
• 1/2 cup graham cracker crumbs
• 2 tablespoon extra-light margarine
• 7 cup peeled and thinly sliced apples
• 1/4 cup raisins (optional)
• 2 tablespoon whole-wheat flour
• 1/4 cup molasses
• 1/2 teaspoon ground cinnamon
• 1 teaspoon lemon peel
• Nonfat vanilla frozen yogurt (optional)
Directions:
Preheat oven to 350°F (180°C).
In a medium bowl, combine the cookie and cracker crumbs with the margarine. Coat a nine-inch (23-cm) nonstick pie plate with nonstick spray and press the crumb mixture into the bottom and around the sides. Bake for seven minutes. Cool on a wire rack.
In a large bowl, mix the apples and raisins, if desired. Pour into the crumb crust.
In a small bowl, combine the flour, molasses, cinnamon, and lemon peel. Drizzle over the apple mixture. Bake until apples are soft, about 45 minutes. Serve with the yogurt.
Nutrition Information (per serving):
Calories: 130
Fat: 3 g
Protein: 1 g
Carbohydrates: 27 g
Fiber: 2 g
Cholesterol: 0 mg
Sodium: 84 mg
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Spiced Angel Cake with Pumpkin Sauce
Yields 12 servings
[print
this recipe]
With its splendid sauce, this low-fat cake is an especially festive holiday treat. The taste is heavenly but the prep time is down-to-earth quick.
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 • 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 package angel food cake mix
• 1 cup skim milk
• 1 tablespoon unbleached flour
• 1 cup canned pumpkin
• 3 tablespoon light brown sugar
• 1 cup reduced-calorie frozen whipped topping
• 1 teaspoon vanilla
• Dried cranberries (garnish)
• powdered sugar
Directions:
Whisk cinnamon, ginger, nutmeg and cloves with cake mix. Follow package directions to prepare, bake and cool cake.
Meanwhile, combine milk and flour in a saucepan. Stir in pumpkin and brown sugar. Cook, stirring constantly, over medium heat until mixture boils and thickens. Pour into bowl. Place plastic wrap directly on pumpkin sauce. Refrigerate until well chilled, about three hours. Fold in whipped topping and vanilla.
Garnish cake with cranberries and powdered sugar. Cut it into 12 slices and serve each with 1/4 cup (50 mL) of pumpkin sauce.
Nutrition Information (per serving):
Calories: 187
Total Fat: 1 g
Protein: 4 g
Carbohydrates: 40 g
Fiber: 1 g
Cholesterol: 0 mg
Sodium: 292 mg
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 ©2006 Rodale Inc. Prevention is Registered Trademark of Rodale Inc. Recipes Courtesy of Prevention.com. For more recipes, visit Prevention.com.
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