Recipe

Raisin-Apple and Wheat Bake

An old-fashioned dessert gone healthy.

Details

Serves:
Serving size: servings

INGREDIENTS

4 slc. day-old whole wheat bread, cubed (about 1-1/2 c)
3 tbsp. butter, melted
4 Granny Smith apples, peeled and sliced (about 3 c)
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, thawed

PROCEDURE

Preheat oven to 350°F.

In a small bowl, combine bread cubes with butter; mix well. Press half of mixture in bottom of a 9-inch square glass pan. In another bowl, combine apple slices, brown sugar, cinnamon, allspice, nutmeg, lemon zest, lemon juice, vanilla, raisins and concentrate. Turn apple filling into pan; spread evenly and top with remaining bread mixture. Cover with foil and bake at 350°F for 35 minutes. Increase oven temperature to 400°F; uncover and bake for 20 minutes more. Cut into 9 squares and serve warm topped with frozen nonfat 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