Vermont Apples
Healthy Food of the Month: Apples
Fall in Vermont is apple season! In addition to having no fat, cholesterol, or sodium, apples contain vitamin C and antioxidants that help combat cancer. Apples are great as a snack, for breakfast, on a salad, or as a part of many different recipes. Try picking your own this fall at a local orchard to get outside and enjoy the beautiful time of year.
Featured Recipe: Baked Apples
Enjoy this warm dessert on a cool fall day!
Ingredients:
4 large apples of your favorite type
½ cup raisins
½ cup fresh or dried unsweetened cranberries
¼ cup brown sugar
Directions:
Preheat oven to 350°. Wash apples and remove cores to within about half an inch of the bottoms (an apple corer is ideal but a paring knife works well too). Use a spoon to scoop out seeds if necessary. In a medium-sized bowl combine raisins, cranberries, and brown sugar. Stuff the apples with this mixture and stand the filled apples upright in an 8×8 inch baking pan. Cover the pan with tin foil and bake for 30-40 minutes until the apples are tender but not mushy. Serve hot.
For 1 apple: Calories: 190, Fat: 1g, Carbohydrates: 50g, Protein: 1g, Fiber: 7g, Sodium: 0mg