Exciting Ways to Serve Apples - U of I Extension

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Exciting Ways to Serve Apples

This article was originally published on October 7, 2006 and expired on November 7, 2006. It is provided here for archival purposes and may contain dated information.

Before eating that fresh apple, be sure to rinse it with cold water before eating or using. Jananne Finck, Nutrition and Wellness Educator with University of Illinois Extension, Springfield Center, suggest dipping the sliced apples in a mixture of lemon juice and water to prevent browning. Use about 1 tablespoon of bottled lemon juice per cup of water or put peeled apples in a bowl of cold water as you work. You can also sprinkle fresh or bottled lemon juice on the sliced apples to prevent browning.

Fresh apples served raw can be added to many foods to give a delightful taste and texture.

Serve apple slices with cheddar cheese slices or spread with peanut butter. They can be served with a dip, such as vanilla yogurt or a cheese sauce. For a low-calorie dessert, sprinkle fresh apples with cinnamon or nutmeg.

Chopped apples are good in tuna or chicken salad or in a green salad. They are a nice topping on hot oatmeal or cold cereal, too. Another option is to serve sliced apples in pancake or quick bread batters. This will add moisture to your quick bread, too.

Grated apples are good in meatloaf or meatballs, and may spice up a peanut butter sandwich spread. Apples also bake well with sweet potatoes and winter squash. Sauteed apple slices are delicious with pork.

Apple Oatmeal Cookies

  • 1/2 cup margarine
  • 1 cup brown sugar
  • 2 eggs
  • 1 3/4 cup flour
  • 1/2 cup rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1 cup raisins
  • 1 3/4 cup finely chopped apples

Cream margarine with sugar; add eggs and beat until light. Combine all remaining ingredients; stir into creamed mixture. Drop on lightly greased cookie sheet. Bake 12-15 minutes at 350 degrees F. Yield: 3 dozen small cookies

Nutrient Analysis Per Cookie: 80 calories, 3 grams fat, 13 grams carbohydrates, 12 grams cholesterol, and 55 milligrams sodium.

Bran Apple Bars

  • 1 cup whole-bran cereal
  • 1/2 cup skim milk
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup margarine
  • 1/2 cup packed brown sugar
  • 2 egg whites
  • 1 cup apple, pared and chopped

Preheat oven to 350 degreesF. Grease 9-by 9-inch baking pan. Soak bran in milk until milk is absorbed. Mix dry ingredients thoroughly. Beat margarine and sugar until creamy. Add egg whites; beat well. Stir in apples and bran mixture. Add dry ingredients; mix well. Pour into pan. Bake 30 minutes or until a toothpick inserted in center comes out clean.

Cool on rack. Yield: About 16 bars.

Nutrient Analysis Per Bar: 110 calories, 4 grams fat, trace of cholesterol, and 109 milligrams sodium.

Apple Crisp

  • 4 cups tart apples, pared and sliced
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1/4 cup packed brown sugar
  • 1/4 cup whole wheat flour
  • 1/4 cup old-fashioned rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 tablespoons margarine

Place apples in 8 x 8 x 2-inch baking pan. Mix water and lemon juice, pour over apples.

Mix sugar, flour, oats and spices. Add margarine to dry mixture; mix until crumbly. Sprinkle crumbly mixture evenly over apples. Bake at 350 degrees F until apples are tender and topping is lightly browned, about 40 minutes. Yield: 4 servings, 1/2 cup each

Nutrient Analysis Per Serving: About 239 calories, 39 grams carbohydrates, 9 grams fat, 0 cholesterol, and 109 milligrams sodium.

Cabbage-Apple Salad

  • 2 cups shredded cabbage
  • 2 cups diced apples
  • 1/3 cup salad dressing
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar (optional)
  • 1/2 teaspoon salt (optional)

Combine ingredients and mix well. Refrigerate until ready to serve.

Yield: 6 servings, about 1/2 cup each

Nutrient Analysis Per Serving: 80 calories, 11 grams carbohydrates, 5 grams fat, 3 grams cholesterol, and 274 milligrams sodium.

Pull date: November 7, 2006