The wok isn't just for savory dishes. For this sweet stir-fried dessert, sizzling apples are combined with a sauce that’s fragrant with cinnamon and nutmeg. Serve this on its own or atop a scoop of fat-free frozen vanilla yogurt.
Warm Cinnamon-Raisin Apples - Delicious Decisions
Calories172 Per Serving
Protein2g Per Serving
Fiber2g Per Serving
|Total Fat||7.5 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||4.0 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||28 g|
|Dietary Fiber||2 g|
2 fruit, 1 1/2 fat
1 Tbsp. light or dark brown sugar
2 tsp. cornstarch
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg (freshly grated preferred)
1/3 cup 100% apple juice and 2/3 cup 100% apple juice, divided use
2 tsp. canola or corn oil
2 medium Braeburn, Rome Beauty, or Golden Delicious apples, peeled if desired, thinly sliced, patted dry
2 Tbsp. golden raisins
1/4 cup chopped walnuts (dry-roasted)
In a small bowl, stir together the brown sugar, cornstarch, cinnamon, and nutmeg. Stir in 1/3 cup apple juice. Set aside.
Heat a wok over high heat. Pour in the oil, swirling to coat the wok. Cook the apples for 2 to 3 minutes, or until tender and lightly browned, stirring constantly.
Stir in the raisins and the remaining 2/3 cup apple juice. Stir in the brown sugar mixture. Cook for 4 to 6 minutes, or until the sauce is thickened, stirring constantly. Just before serving, sprinkle with the walnuts.
Tip: Serving size 1/2 cup
Grill It, Braise It, Broil It Cookbook
The 175 recipes, organized by 12 cooking techniques, vary to fit every lifestyle. Whether you want something you can set and forget (in the slow cooker), cook in just minutes (broil, steam, or grill), cook quickly without heating up the kitchen (microwave), or cook traditionally in ways that will fill your house with delectable aromas (baking, roasting, braising, stewing), this cookbook will be your go-to resource.
This recipe is reprinted from AMERICAN HEART ASSOCIATION GRILL IT, BRAISE IT, BROIL IT. Copyright ©2015 by American Heart Association. Photos by Lucy Schaeffer. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Available from booksellers everywhere.