Day 6: What healthy choice are you making today? We’ve decided to ditch the ice cream for this healthy dessert option. 2 Granny Smith, unpeeled, chopped into 3/4 inch cubes 1/3 cup raisins 75 mL 2 Tbsp packed dark brown sugar 30 mL 1 tsp vanilla extract 5 mL 1 Tbsp cornstarch 15 mL 12 gingersnap cookies 12 1 Tbsp Epic canola oil 15 mL 1/2 tsp ground cinnamon 2 mL 1 Tbsp packed dark brown sugar 15 mL 2 Tbsp maple syrup or honey 30 mL 1. Preheat oven 350 °F (180 °C). 2. In medium mixing bowl, combine apples, raisins, 2 Tbsp (30 mL) brown sugar, vanilla extract and cornstarch, toss gently, yet thoroughly until cornstarch is dissolved. Place in a 11 x 7-inch (28 x 18-cm) baking dish and set aside. 3. Place gingersnaps in small plastic resealable bag. Using back of spoon or meat mallet, crush cookies to coarse texture. Place in small mixing bowl and add remaining ingredients, except syrup. Stir to blend thoroughly and sprinkle evenly over fruit. 4. Bake, uncovered, 45 minutes or until fruit is bubbly. Remove from heat, drizzle syrup evenly over all and let stand 10 minutes to absorb flavours. Store cooled leftovers covered with plastic wrap in refrigerator up to two days. Yield: 8 servings.
Posted on: Fri, 12 Jul 2013 08:51:54 +0000
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