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!).

BAKED APPLES WITH OATMEAL AND YOGURT

Steps:

• Preheat the oven to 375 degrees F. Cut off the top third of each apple. With a small knife, and working from the top of each apple, carefully carve out a large "bowl," including the core, about 2 inches in diameter. Rub the cut part with lemon and put the apples into a 9-inch square baking dish. Dice the carved-out parts of the apples, without the seeds, and set aside. Melt the butter in a small saucepan, and then whisk in 4 tablespoons of the muscovado sugar, the cinnamon and pepper and cook until smooth. Brush the inside of the apples with the butter mixture. Pour the apple cider into the bottom of the baking dish. Cover the dish with foil and bake until the apples are tender, about 30 minutes. Remove the foil and bake for 5 minutes longer. Transfer the apples to a platter. Carefully strain the cooking liquid into a small saucepan and bring it to a boil. Cook until it is reduced and thickened, about 5 minutes. While the apples are baking, stir the hot milk, remaining muscovado sugar, reserved chopped apples and orange zest into the warm oatmeal and cook for a few minutes. Divide the oatmeal among the baked apples. Top each apple with a dollop of yogurt and drizzle the reduced cider over the top.

BAKED APPLE WITH MAPLE YOGURT SAUCE

Steps:

• A large, firm, tart apple is best.
• Use Ida Red or Northern Spy.
• A Cortland can be used.
• However, if you use a McIntosh, you must shorten the cooking time.
• Core apples and remove top inch of peel.
• Make a shallow out through skin around centre of each apple to prevent skin from bursting.
• Place apples upright in baking dish or pie plate.
• In a small bowl, combine brown sugar, raisins, cinnamon and nutmeg.
• Spoon into centres of each apple.
• Add water to cover bottom of dish.
• Bake, uncovered in 375 F for 25 to 30 minutes for less firm apples and up to 50 minutes for firm varieties or until apples are tender when pierced with a toothpick.
• Combine the yogurt and maple syrup to make the sauce.
• Pour over the baked apples.

BAKED APPLES WITH YOGURT

Steps:

• Preheat the oven to 350°F.
• Core the apples carefully with a small sharp knife, and place them in a baking pan.
• Combine the brown sugar and cinnamon and optional walnuts in a small bowl and stir together. Divide the mixture among the hollows of each apple.
• Fill the baking pan with about 1/2 inch of water. Cover with foil and bake until the apples are tender, about 45 minutes. Allow the apples to cool until just warm, fill the hollows with a little yogurt, and serve.
• Calories: 146
• Total Fat: 0g
• Protein: 2g
• Carbohydrate: 32g
• Cholesterol: 2mg
• Sodium: 30mg

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.