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Maple Glazed Baked Apples The best apples to use are Rome Beauty or McIntosh. Sun-Maid Apricots add a new dimension to the classic baked apple. Use sweet, golden yellow Mediterranean Apricots or try the slightly tangy California Apricots. 4 medium-size, red baking apples 1 ⁄4 cup Sun-Maid Raisins 1 ⁄4 cup Sun-Maid Apricots (about 8-10), diced 1 ⁄4 cup packed light brown sugar 1 ⁄4 cup chopped walnuts or pecans, optional 1 teaspoon cinnamon 1 ⁄4 cup pure maple syrup 1 tablespoon butter or margarine, melted Core apples leaving bottoms intact. Peel skin off top third of apples. Place in an 8-inch square baking pan. Add 1 tablespoon water to pan. Combine raisins, apricots, brown sugar, nuts and cinnamon. Spoon mixture into apples, mounding over top of apples and letting excess fall into pan. Combine maple syrup and butter. Spoon over top of apples. Cover pan with foil. Bake at 375ºF for 30-40 minutes or until apples are tender. Serve warm or at room temperature with maple sauce. Makes 4 servings. Dietary Fiber 25% . Potassium 14% Vitamin C 10% . Iron 10% Nutrients per serving (1 apple) without nuts: Calories 270; Protein 1g; Fat 3g (Sat. Fat 2g); Carbohydrate 63g; Dietary Fiber 6g; Cholesterol 10mg; Sodium 40mg. Middle Eastern Rice with Raisins At the heart of Middle Eastern cooking are the spices. Here cumin and cinnamon join rice and raisins for a traditional side dish. Garnish with toasted pita triangles and a fresh herb sprig. 2 teaspoons olive oil 1 cup chopped onion 2 tablespoons pine nuts 1 cup long grain white rice 1 ⁄2 teaspoon ground cumin 1 ⁄2 teaspoon cinnamon 1 can (14.5 oz.) reduced sodium chicken broth 1 ⁄2 cup Sun-Maid Raisins 1 ⁄8 teaspoon ground black pepper Heat oil in a medium saucepan over medium-high heat. Add onion and pine nuts; cook until light golden brown, 3-5 minutes. Stir in rice, cumin and cinnamon. Cook, stirring occasionally, until lightly toasted and fragrant, about 3 minutes. Stir in 1 ⁄2 cup water, broth, raisins and pepper. Increase heat and bring to a boil. Cover and reduce heat to low. Cook 20 minutes. Remove from heat; let stand covered for 5 minutes. Makes 5 servings. Nutrients per serving (3/4 cup): Calories 240; Protein 5g; Fat 4g (Sat. Fat 0.5g); Carbohydrate 46g; Dietary Fiber 2g; Cholesterol 0mg; Sodium 230mg. Raisin Energy Bars Kids and grown-ups alike will love these chewy raisin granola snacks. They're so easy to make, you'll have plenty of time to go outside and enjoy a bike ride. 4 egg whites, or 2 whole eggs 1 ⁄4 cup sugar 4 teaspoons vegetable oil 1 teaspoon ground cinnamon 3 ⁄4 teaspoon vanilla extract 1 2 ⁄3 cups plain "no added fat" or low fat granola* 1 cup Sun-Maid Raisins 3 tablespoons toasted wheat germ 3 tablespoons raw sunflower seeds 4 teaspoons sesame seeds Beat egg whites and sugar in large bowl with whisk until smooth. Beat in oil, cinnamon and vanilla extract. Stir in remaining ingredients. Blend well. Coat generously a 13 x 9-inch baking pan with nonstick cooking spray. Turn raisin mixture into pan. Pat to even layer. Bake at 300ºF for 20 to 25 minutes or until edges are golden brown. Cool 5 minutes in pan. Loosen edges with spatula and invert onto wire rack to cool completely. Cut into 4 dozen bite-sized pieces. Store in an airtight container or pack in small plastic bags for on-the-go snacking. Makes 48 pieces. * If granola is in large clusters, place in plastic bag and crush before measuring. Nutrients per piece: Calories 40; Protein 1g; Fat 1g (Sat. Fat 0g); Carbohydrate 7g; Dietary Fiber less than 1g; Cholesterol 0mg; Sodium 15mg. ◆ Stir into yogurt. ◆ Blend into bran muffins and quick breads. ◆ Stir into hot cereal. ◆ Sprinkle on applesauce. ◆ Stir into low fat cream cheese and spread on a toasted whole wheat bagel. ◆ Stir into low fat cottage cheese. ◆ Stir into roasted vegetables. ◆ Keep in your desk for a quick energy-rich snack. ◆ Add to rice pilaf and stuffing. ◆ Stir into mashed sweet potatoes. ◆ Toss into fruit, vegetable or green salads. ◆ Add to tuna salad along with grated carrots. From Sun-up to Sun-down, Sun-Maid Raisins Add a Touch of Sweetness to Everyday Healthy Eating

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