This was on Dr.Oz yesterday.
Healthy alternative to ice cream for dessert!!!
Have your kids help you… They will love it!
Ooey-Gooey Apple Pie Cones 1/5th of recipe (1 cone): 84 calories, 0.5g fat, 67mg sodium, 19g carbs, 0.5g fiber, 10g sugars, 1g protein
1 tsp. cornstarch
1 1/2 cups peeled and chopped Fuji apples
1 tbsp. granulated white sugar
1/8 tsp. vanilla extract
1 tsp. cinnamon
5 sugar cones
1/2 cup plus 2 tbsp. Fat Free Reddi-wip
In a small nonstick pot, combine cornstarch with 1/4 cup cold water, and stir to dissolve. Add apples, sugar, vanilla extract, and salt. Add 1/2 tsp. cinnamon, and stir well.
Set heat to medium. Stirring frequently, cook until apples have slightly softened and mixture is thick and gooey, 14 – 16 minutes.
Transfer to a medium bowl, and let cool completely, about 1 hour.
Evenly distribute apple mixture among the cones.
Just before serving, top each cone with 2 tbsp. Reddi-wip. Sprinkle cones with remaining 1/2 tsp. cinnamon. Yum!!!
MAKES 5 SERVINGS
If you never try – you will never know!!
You really may not believe me – but I made this dish for my 9 & 11 year old the other night…. and all they said was, “you put too much salt on them!”
I knew that my 9 year old & my husband would eat them… but I wasn’t sure if I would or my 11 year old would! Why is that? Well I never had them as a kid…. and therefore I’ve always been ‘afraid’ of making them myself. Recently, I ate them at a restaurant and couldn’t believe how good they were!! I definitely like them roasted better than steamed – but that is just my preference.
I used this recipe, (only because I honestly had never made them prior…)
I would recommend using less salt… they didn’t need it!!
Roasted Brussels Sprouts
1999, The Barefoot Contessa Cookbook, All Rights Reserved
Prep Time:10 minInactive Prep Time: — Cook Time:40 min
Level: Easy Serves: 6 servings
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Per Serving: Calories: 109; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 269 milligrams
Yield: Serves 2
Total Time: 30 min
Fresh kale leaves look very voluminous and full when they are fresh. But when baked, they shrink down considerably. So consider making two bunches of kale if you are serving more than two people. For me, I can eat one whole bunch of kale by myself! And make sure to splurge on that nice sea salt for these. It is completely worth it.
- one bunch of fresh kale,
- Sea salt
- Fresh cracked black pepper
- Olive oil
- Preheat oven to 350 degrees.
- Wash kale. Remove tough inner stems from kale leaves.
- Tear the kale leaves into large pieces. They will shrink, so tear them into pieces that are a little larger than what you’d like to eat.
- Dry kale leaves well with paper towels.
- Place kale leaves in large bowl. Start by tossing in about 1 tablespoon of olive oil at a time, when needed. The kale needs to be lightly coated with oil. Too much will make the kale limp and greasy. Sprinkle with sea salt and fresh crushed black pepper.
- Layer kale leaves in a single layer in a baking sheet lined. You can use parchment paper if you like for easier cleaning.
- Bake for 12-14 minutes or until crisp. About 5 minutes before they are finished, gently toss them on the sheet pan for more even baking. They will burn easy, be aware of how they are baking.
This is something different to make with your kids! They will be surprised at how good they taste! Try it out!