Well the holidays are over and it’s
a new year, a fresh start! In my house I am trying to cut the dessert habit
that seemed to develop very innocently over the holidays. You know the one…enjoying
a small sweet treat after dinner just because the sweet treats are there, in
your home.
Enjoying gifts of gingerbread and shortbread, fudge and peanut
brittle have now turned into a daily thing, a thing I don’t want to continue.
So what do I do?
Well for starts I put all my
remaining holiday treats in the freezer, so we can enjoy them occasionally and
not daily. Then I serve fruit after dinner to satisfy our sweet craving. Fresh,
frozen or canned fruit, fruit kebabs, fruit salad we even tried this baked
fruit salad – it doesn't really matter.
I adapted this recipe below. The
cinnamon and nutmeg make it perfect for this time of year. It was easy to
prepare and we enjoyed the leftovers over oatmeal for breakfast. I could take of leave the walnuts in this, I think the next time I make this I'll try it with out.
Baked Fruit Salad
Ingredients
- 2 cups sliced apples
- 2 cups sliced pear
- 1 cup fresh cranberries
- 1 cup pineapple chunks (drained if using canned)
- 1 tsp. lemon juice
- 1/3 cup sugar
- 1 ½ tsp cinnamon
- 1/4 tsp nutmeg
- 1/3 cup melted butter
- 1/3 cup chopped walnuts (optional)
Instructions
- Preheat oven to 300 F.
- In a large bowl, toss your fruit and add in 1 tsp. lemon juice. Set aside.
- In another glass bowl, combine your melted butter, sugar, and spices.
- Add this sugar/butter mixture to your fruit and toss to coat evenly.
- Pour fruit evenly in a 9 x 13 baking dish.
- Bake for 30 minutes.
- Sprinkle the nuts on top.
- Continue baking for 30 minutes.
- Serve with a dollop of vanilla yogurt.
Shannon RD
Registered Dietitian
Original recipe from http://www.cottercrunch.com/gluten-free-spiced-hot-fruit-bake/
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