br>Add flour mixture, grated apple, and apple butter. Mix until blended
ry out abit, plus not low cal.).
Serve with rice or
Mix water & bouillon, heat in a large pan and stir fry garlic, onion, and apple for 5 minutes.
Add chili, ginger & turmeric and continue to stir fry gently for a further minute.
Add green beans, cauliflower, carrots and potatoes plus 300 ml water.
Stir in tomato puree, sultanas and a pinch of salt. Bring to the boil, reduce heat, cover and simmer for 35 - 40 minutes.
Combine water and lime juice.
Add well chilled low-calorie beverage and sparkling water.
Add a few drops of mint extract, green food color and non-calorie sweetener to taste.
Float ice cubes made with green food coloring.
Cook potatoes 25 minutes, until tender.
Drain and cool.
Peel and cube and transfer to a large bowl.
Stir in celery, onion, green pepper, pimento and relish.
Thaw apple juice; mix 2 tablespoons juice with cornstarch in a small pan.
Heat remaining juice and blend in concentrate mix. Stir constantly until thick and smooth.
Stir in oleo and cinnamon.
Pour over sliced apples; toss gently to coat.
Pour into crust; cover with top crust.
Bake 50 minutes at 400\u00b0.
In large pan, saute onions in olive oil over medium low heat until soft and transparent, 5-6 minutes. Add Splenda and flour. Stir and cook for 1 minute. Add beef broth, salt to taste and simmer at least 30 minutes. Pour soup into bowl, top with toast & cheese. Place under broiler until cheese is melted.
Heat oil in large saucepan. Add leeks and cook gently until tender and fragrant.
Add apple, squash and potato. Combine well. Add stock and seasonings. Bring to a boil. Reduce heat, cover and simmer gently for 30 minutes or until squash is very tender.
Puree soup. If too thick, add more stock or water. Taste and adjust seasoning if necessary. Sprinkle each serving with grated cheese.
Mix Soup, milk, Garlic powder, and vegetables in Saucepan.
Heat to a boil.
Cover and cook over low heat 10 minutes or until vegetables are tender and crisp.
Add chicken and heat thoroughly.
Serve over hot spaghetti noodles.
Put cabbage, peppers and onion in a bowl and set aside.
In a pot bring to boil vinegar, Sweet and Low|, celery seed, mustard seed, and salt.
Cool slightly. Pour over cabbage mixture. Let stand in refrigerator at least 4 hours.
epresents course crumbs. Stir in apple. Sprinkle over batter.
Bake
Combine gelatin and 1/2 cup apple cider in a small, heavy saucepan; cook over low heat, stirring constantly until gelatin dissolves.
Stir in remaining apple cider and lemon juice.
Chill until the consistency of unbeaten egg white.
Fold in apple and celery.
Mix together oats, milk, chopped apple, and pecans in a bowl and set aside.
Mix together brown sugar, egg whites, applesauce, and vanilla in a large mixing bowl.
Add flour, baking soda, salt, and apple pie spice and stir well to combine.
Add oat mixture and stir well (the cookie dough will look like lumpy oatmeal).
Drop batter by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper. Flatten each cookie slightly with a fork or spatula.
Bake at 350 degrees for 12 minutes.
Soak the oats, apple juice, sugar and vanilla for 30 minutes.
Mix in the flour, baking powder, grated apple and cinnamon.
Fold in the beaten egg whites; Spoon into 12 muffin tins.
Top muffins with 2 sliced apple wedges (cut quarters of apple into 3 or 4 wedges) and bake at 170\u00b0 C (338\u00b0F) for 25 - 30 minutes until muffins and cooked though and golden.
Cool in pan for a few minutes, then remove from pan and cool on wire rack.
In a small bowl, combine bran and buttermilk. Set aside to soak for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pan, or use paper liners.
In a large bowl, mix together flour, brown sugar and baking soda. Stir in bran mixture and egg whites. Fold in grated apple. Divide batter into 12 muffin cups.
Bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before removing from the pan.
Preheat oven to 375.
For filling, combine cored, peeled and sliced apples with apple juice, Stevia and cinnamon in a large bowl.
Spray an 8x8-inch baking pan with cooking spray. Spread apple mixture evenly over bottom of pan.
For topping, combine oatmeal, flour, brown sugar and margarine in a medium bowl. Sprinkle oatmeal mixture evenly over the top of apples.
Bake for 30-35 minutes or until fruit is tender and topping is golden brown.
Chop apple and celery into bite size pieces.
Put celery and apple in a plastic bag or bowl and mix with remaining ingredients.
Chill for 1 hour and serve.
Preheat oven to 400\u00b0F. Coat an 10-inch spring form pan with cooking spray.
Beat eggs and 3/4 cup of sugar in a large bowl until light and fluffy. Stir in milk, melted butter and vanilla extract.
Combine flour and cornstarch and fold into the cake batter. Pour into prepared pan.
Layer apple slices in a circular pattern on top of cake. Combine cinnamon and sugar and sprinkle over apples. Bake for about 28 to 32 minutes or until a toothpick comes out clean when inserted.
Coat a 9-inch round pan with nonstick cooking spray.
Spread the apple juice concentrate over the bottom of the skillet and sprinkle with brown sugar.
Arrange the apple slices in a circular pattern over the brown sugar.
Set aside.
Heat oven to 375\u00b0.
Mix together apple filling, water and granulated sugar in a bowl.
In another mixing bowl, mix together all the dry ingredients.
Fold the two together and spoon into a square baking dish that has been sprayed with nonfat cooking spray.
Bake about 30 to 40 minutes, until set and golden brown on top.