Recipe

Raisin-Apple and Wheat Bake

An old-fashioned dessert gone healthy.

Details

Serves: 9
Serving size: 1/9 of wheat bake

INGREDIENTS

4 slc. day-old whole wheat bread
3 tbsp. butter, melted and divided
4 Granny Smith apples
1/4 c. light brown sugar
1-1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1 tsp. grated lemon zest
2 tbsp. fresh lemon juice
2 tsp. vanilla
1-1/2 c. California raisins
6 tbsp. apple juice concentrate

PROCEDURE

Preheat oven to 350°F. Divide bread slices into 1/2-inch cubes and measure 3/4 cup into bottom of buttered 9-inch square glass pan. Toss with 1 1/2 tablespoons butter and spread evenly.

Peel and slice apples to measure 3 cups; turn into mixing bowl and mix together with sugar, spices, lemon zest and juice, vanilla, and raisins. Spread evenly over bread cubes in pan and then, spread remaining bread cubes mixed with remaining 1 1/2 tablespoons melted butter on top. Cover pan with foil and bake at 350°F for 35 minutes. Increase oven temperature to 400°F; uncover pan and bake 20 minutes longer. Cut 3 X 3 into 9 squares to serve warm, topped with non-fat vanilla yogurt, if desired.

Nutrition Information (per serving)

Calories 200(19% from fat); Total Fat 4.5g (sat 2.5g, mono 1g, poly 0g); Cholesterol 10mg; Protein 2g; Carbohydrates 40g; Fiber 4g; Iron 1mg; Sodium 75mg; Calcium 38mg

This recipe is found in the following categories:

Special Diet