Coconut apples with caramel sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking Light 10/94 | ||
| Carolyn Shaw 6-95 | ||
| 2 | tablespoons | Chopped pecans |
| 4 | Soft coconut macaroons, | |
| Broken into small pieces | ||
| 2 | larges | Golden Delicious or rome |
| Apples, peeled, cored in 6 | ||
| Wedges | ||
| 1 | Egg, lightly beaten | |
| Vegetable cooking spray | ||
| ½ | cup | Caramel flavor topping |
| 3 | tablespoons | Apple cier |
| 1 | tablespoon | Bourbon |
| ¾ | cup | Vanilla lowfat frozen |
| Yogurt | ||
| Fresh mint, optional | ||
Directions
place pecans and macaroon pieces in food processor and process 10 seconds or until finely chopped. Dip apple wedges into egg, then into crumbs.
Place on sprayed baking sheet. Bake at 375F. 35 minutes or until apples are browned and tender.
combine topping, apple cider and bourbon in small bowl and stir with a wire whisk. Spoon 2 tablespoons onto 6 dessert plates and top with 2 plle wedges and 2 tablespoons frozen yogurt. Garnish with fresh mint, if desired.
Per serving: 291 calories, 3½ g protein, 6⅕ g fat (19%), 57.9 g carbohydrate, 4.3 g fiber, 38 mg cholesterol, ⅖ mg iron, 119 mg sodium, 39 mg calcium.
Submitted By CAROLYN SHAW On 08-13-95