Best Very Healthy Near Instant Baked Apple With Creamy Nonfat Yogurt Recipes

VERY HEALTHY NEAR INSTANT BAKED APPLE WITH CREAMY NONFAT YOGURT

Steps:

• Wash and dry a large apple - any variety.
• Cut in half.
• Remove core and stalk section from each half.
• Place in a microwaveable bowl.
• Sprinkle apples liberally with cinnamon.
• Sprinkle apples with ground cloves - cloves are very strong-flavoured so be careful not to go too heavy!
• Spoon half a teaspoon or so of nonfat natural (plain) yogurt onto each half, mixing it across the surface of each half so the top area is well covered in the spicy yoghurt.
• Cook in microwave on full power until apple is nicely soft for about 2 minutes (microwaves vary - maybe more or less depending on your machine).
• Sprinkle half a large half-teaspoon of granulated sweetener over the baked apples.
• Place a generous teaspoonful of nonfat Greek-Style (strained & stirred) natural (plain) yogurt onto each half.
• Sprinkle a generous half teaspoonful of granulated sweetener directly onto each blob of Greek-style yogurt and mix it into it a bit with the back of the spoon.
• SERVE.
• NOTES:.
• I make my own batches of natural non-fat yoghurt (here in the UK, natural yoghurt = USA plain yogurt). Sometimes I strain and stir part of a batch so I have a choice between normal thickness yoghurt and what we in the UK call "Greek-style" which is strained and stirred extra-thick, for different uses. I suggest two types here because the runnier sort smoothes over things more easily when appropriate. If you only keep one type then use whatever you have - it will be just fine :).
• Here's a handy tip for fresh ground clove -- I keep two sets of grinders/mills in use. In one mill I grind my peppercorns, another one I use for Fenugreek (mehti), in another I grind all-spice and lastly I grind whole cloves in the remaining one. I'm sure there are other spices that would work just as well in spare/extra mills but that does me for now! (I don't use salt, ever. I slum it and use Lo-Salt in small quantities if I absolutely must!).

CREAMY CURRY DIP

Steps:

• In a medium glass bowl, combine all ingredients. Mix well and chill in refrigerator for at least 3 hours. Cook time will be time for chilling in refrigerator.
• Serve dip with your favorite assorted vegetables.

MOIST CHRISTMAS CAKE (NO ADDED SUGAR OR FAT)

Steps:

• Line base and sides of 20cm squared cake tin with paper.
• Place mixed fruit, apricots, undrained pineapple, orange juice and spice in a saucepan.
• Bring slowly to boil, simmer uncovered 2-3 minutes, remove from heat.
• Cover and allow to cool.
• Stir egg yolks (optional) and soda into fruit mixture.
• Whip egg whites stiffly in large bowl.
• Fold in fruit mixture, then fold in flour, making a firm mixture.
• Spread into cake tin, bake in moderate oven (160c) for 1 1/2 hours.
• Cover the hot cake with foil and allow to cool in the pan.
• On special occasions, you may decorate the top with glace cherries and a few almonds.
• Take care- all nuts have a high fat content.
• The pineapple can be replaced by 3/4 cup water and 1 cup mashed pumpkin.
• or 3/4 cup water and 1 cup pureed pie apricots Add the pumpkin or apricots after the fruit mixture has cooled.
• The water is added to the dried fruit so it can be boiled.

CARAMEL APPLE YOGURT

Steps:

• In a blender, mix the yogurt, apple, 1/2 cup of brown sugar, 1 pinch of salt and 1 tsp of vanilla. Blend till the ingredients have a nice creamy texture.
• In 4 oz jars, fill the jars half way with the yogurt blend.
• In a small sauce pot combine the butter, half and half, pinch of salt and 1 cup of brown sugar and cook on medium low.
• Whisk gently until all the ingredients are melted and smooth.
• Add the tsp of vanilla and continue to cook to desired consistency. Remember that this is more of a sauce and will be refrigerated so you don't want the caramel to get too stiff.
• Allow the caramel to cool, then pour over the yogurt filling up the remainder of the jars.
• Chill and serve.