BAKED APPLES with GRANOLA

1-1/2 cups low-fat granola
1 teaspoon ground cinnamon
1/2 cup pure maple syrup
6 medium to large Granny Smith apples
3 tablespoons butter
1 cup apple cider
8 ounces vanilla yogurt
1 tablespoon honey

Preheat oven to 350 F.

Place granola, cinnamon and maple syrup in a small bowl and combine well.

Scoop out the core from the top of each apple. Cut a small slice off the bottom so that it sit flat, but do not cut into the core opening.

Stuff each apple with 1/4 cup of the granola mixture and dot with 1/2 tablespoon butter. Place in a shallow baking dish and pour apple cider around apples. Bake the apples, basting occasionally, about 1 hour, or until fork-tender and caramelized.

Mix together yogurt and honey, drizzle over apples.


Makes: 6 servings

Notes: Apple juice can be substituted for apple cider.
1/3 cup of rasins can be added to granola mixture.
Serve with vanilla ice cream.

" APPLE GRANOLA MUFFINS "

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup butter, melted

1/2 cup brown sugar, firmly packed

1/2 cup sugar

1 cup sour cream

1/2 cup milk

1 teaspoon vanilla

2 eggs

1/2 cup granola

1 cup Granny Smith apples, unpeeled and shredded

1/2 cup walnuts, chopped

1/2 cup raisins, optional

(An additional 2 tablespoons each of brown sugar and sugar)

Preheat oven to 400 F. Grease twelve 3-by-1 -1/2-inch muffin cups.

In a large bowl, stir together flour, baking powder, salt and cinnamon.

In another large bowl, beat together butter, brown sugar, sugar, sour cream, milk, vanilla and eggs. Add butter mixture to flour mixture and mix lightly. Fold in granola, apples, walnuts and raisins. Don't over mix. Spoon mixture evenly into prepared muffin cups. Sprinkle each muffin with the brown sugar and sugar mixture.

Bake for 20 minutes or until a cake tester inserted in the center of one of the muffins comes out clean.

Yields: 12 muffins

" GRANOLA RASPBERRY PARFAIT "

My grand-daughters love anything with berries and they also love yogurt. Two of their favorites in one dessert, so this is what I make them instead of ice cream. My daughter-in-law doesn't like for me to give the girlies to much sugar. You can substitute any fruit, peaches also make a delicious parfait.

Geri

Granola Raspberry Parfait

1 - 1/2 cup low-fat ricotta
1/4 cup low-fat plain yogurt
4 to 5 tablespoons raspberry jam; depending on desired sweetness
( if you substitute another fruit use the jam that the same as the fruit )
1 teaspoon grated orange peel
1 to 1 - 1/4 pounds raspberries
1 - 1/2 cups Granola

Puree ricotta, yogurt and jam in a food processor. Stir in grated orange peel.

Spoon in 2 tablespoons granola into each of the 6" tall parfait glasses. Top with 2 tablespoons of ricotta mixture and a thick layer of raspberries. Repeat with a second layer of granola, ricotta and raspberries.

Serve immediately or refrigerate for up to 6 hours.

Makes 6 servings

Tip: If you don't have parfait glasses, use wine goblets or drinking glasses.

" BREAD OF THE WEEK "

I experimented with several different kinds of granola from the health food store. The plain granola made a very tasty loaf of bread, but a fruit granola like one with raspberries or apples make a extraordinary breakfast bread.

Geri

Granola Date Bread

1 - 1/2 Pound Loaf

1/2 cup granola

3/4 cup buttermilk ( or 3 tablespoons dry buttermilk powder and 3/4 cup water )

1/2 cup water

2 cups bread flour

1 cup whole wheat

1 - 1/2 teaspoons salt

1 - 1/2 tablespoons butter

2 tablespoons honey

1/3 cups chopped dates

1/4 teaspoons baking soda

2 teaspoons active dry yeast

1 Pound Loaf

1/3 cup granola

1/2 cup buttermilk ( or 2 tablespoons dry buttermilk powder and 1/2 cup water )

3/8 cup water

1 cup bread flour

1 cup whole wheat flour

1 teaspoon salt

1 tablespoon butter

1 - 1/2 tablespoons honey

1/4 cup chopped dates

1/4 teaspoon baking soda

1 - 1/2 teaspoons active dry yeast

Place all ingredients in bread maker, select Light Crust setting and press Start.

After the baking cycle ends, remove from pan, place on cake rack and cool 1 hour before slicing.

CRUST: LIGHT

MENU SELECTION: BAKE ( LIGHT )