5 Oct 2018
Apple season is upon us and what better way to celebrate the harvest than with some healthy and easy-to-make recipes where the featured ingredient is…. apple sauce!
½ pound (2 cups) seedless green grapes
12 whole almonds, roasted
1 green onion, trimmed, reserve green for garnish
1 clove garlic
½ cup unsweetened applesauce
½ cup plain Greek yogurt
¼ tsp sea salt
1/8 tsp white pepper
Garnishes: sliced or chopped apple, additional sliced green grapes and chopped green onion
Combine all ingredients except garnishes in a high-speed blender or food processor; process until completely smooth. Chill soup. Serve soup in chilled bowls. Garnish with apple, grapes and green onion.
Makes 2 servings.
HONEY-FROSTED CARROT CUPCAKES
Special Note: There is no added sugar in this recipe!
1 cup all purpose flour
1/3 cup white whole wheat flour
1 tsp baking soda
1 tsp cinnamon
¼ tsp fine salt
1/3 cup honey
½ cup canola oil
1 tsp fresh lemon juice
2/3 cup applesauce
1-1/3 cups finely grated fresh carrots
1 8-oz. container mascarpone or cream cheese
¼ cup honey
½ tsp vanilla bean paste or vanilla extract
Preheat oven to 350ºF. Line 14 muffin cups with paper liners.
In a large bowl, whisk all purpose flour, white whole wheat flour, baking soda, cinnamon and salt; set aside.
In another large bowl, whisk the eggs until lightly beaten. Add honey, oil and lemon juice; whisk until slightly thickened. Stir in the applesauce and grated carrots. Add wet ingredients to dry mixture blending until dry ingredients are moistened and well mixed.
Evenly fill the muffin cups with the batter. Bake about 20 to 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, place on a wire rack; cool completely before frosting.
FOR FROSTING: Beat mascarpone, honey and vanilla until well blended. Pipe or spoon the frosting on the top of each cupcake. Serve immediately or cover and refrigerate the cupcakes until serving. Can be stored in the refrigerator for several days. Makes 14 cupcakes.
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