Apple Cranberry Crisp

Apple cranberry crisp with a topping of oats, brown sugar and butter and flour. Scroll down for more apple crisp recipes.
Ingredients:
2 cups cranberries
3 cups sliced peeled apples
1 cup granulated sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1 cup light brown sugar, packed
1 cup quick cooking oats
1/2 cup all-purpose flour
5 tablespoons butter, room temperature
Preparation:Combine cranberries, apples, granulated sugar, lemon juice, and salt; turn into a shallow, buttered 1 1/2 quart baking dish. Combine brown sugar, oats, and flour. cut in butter. Spoon over cranberry-apple mixture. Bake at 325° for 45 minutes to 1 hour, or until topping is crispy and fruit is tender.
Related Apple Crisp Recipes and Apple Desserts

Baked Apples

Top this this simple fall or winter dessert with a scoop of low fat frozen vanilla yogurt or enjoy as is.
Cook Time: 40 minutes
Ingredients:
1/4 cup dried cranberries or raisins
1/4 cup chopped walnuts
1/4 cup brown sugar
1/4 tsp cinnamon
4 Granny Smith apples
Preparation:Preheat oven to 350 degrees.
In a small bowl, combine dried fruit, walnuts, sugar and cinnamon. Core each apple and place in a baking dish. Spoon one-fourth of the ingredients into each apple. Bake for 40 minutes or until apples are tender.
Serves 4
Per Serving: Calories 287, Calories from Fat 50, Total Fat 5.5g (sat 0.5g), Cholesterol 0mg, Sodium 6mg, Carbohydrate 57.5g, Fiber 6.8g, Protein 1.7g

Pumpkin Oatmeal Muffins

These pumpkin oatmeal muffins pack a powerful nutritional punch and provide us with much-needed energy on those dark fall and winter mornings.
Ingredients:
1 1/2 cups all-purpose flour
1 cup quick oats
3/4 cup firmly packed brown sugar
1/2 cup raisins (optional)
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1 cup canned pumpkin
3/4 cup fat-free milk
1/3 cup canola oil
1 egg lightly beaten, or 2 egg whites
Preparation:Preheat oven to 400 degrees and line a 12-cup muffin tin with paper cases. Combine dry ingredients in a large bowl. In a medium bowl, combine the pumpkin, milk, oil and egg(s), blending well. Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist. Fill muffin cases evenly and bake for 22-25 minutes.
Per Serving: Calories 228, Calories from Fat 60, Total Fat 6.7g (sat 0.5g), Cholesterol 0mg Sodium 146mg, Carbohydrate 37.9g, Fiber 2g, Protein 4.2g

Low Fat Raspberry Orange Muffins

Serve these large yet light muffins for breakfast or as part of a weekend brunch. You can substitute blueberries for raspberries and lemon for orange if you like. Either way, you're getting your day off to a great start.
Cook Time: 20 minutes
Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 tbsp canola oil
1/4 cup orange juice
zest of 1 medium orange
1 tsp vanilla extract
1 8-ounce carton fat-free vanilla yogurt
1 egg, lightly beaten
1 6-ounce pack fresh raspberries
Preparation:Preheat the oven to 400 degrees. Combine flour, sugar, baking soda, baking powder and salt in a large bowl. Stir with a whisk. In a separate bowl, combine oil, orange juice and zest, vanilla, yogurt and egg. Make a well in the center of the dry ingredients and add liquid ingredients. Stir until just moist. Add raspberries and fold in gently.
Spoon batter into a 12-cup muffin pan lined with paper cups. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
Makes 12 muffins.
Per Serving: Calories 155, Calories from Fat 28, Total Fat 3.1g (sat 0.3g), Cholesterol 18mg, Sodium 217mg, Carbohydrate 27.4g, Fiber 2.4g, Protein 4.3g

Warm, fresh blueberry muffins are hard to beat. I've cut the fat in these muffins by using a small amount of heart-healthy canola oil instead of butter or margarine, and fat-free milk instead of whole or 2% milk. Low fat buttermilk would work well, too.
Prep Time: 10 minutes
Cook Time: 18 minutes
Ingredients:
2 cups all-purpose flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup non-fat milk
2 tbsp canola oil
1 large egg, lightly beaten
1 cup blueberries
Preparation:Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
In a large bowl, stir flour, sugar, baking powder, baking soda and salt together. In a small bowl, combine milk, canola oil and egg.
Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full and bake 18-20 minutes until golden. Cool on wire rack.
Makes 12 muffins.
Per Muffin: Calories 137, Calories from Fat 26, Total Fat 2.9g (Sat 0.3g), Cholesterol 18mg, Sodium 159mg, Carbohydrate 24.3g, Fiber 0.9g, Protein 3.5g

Blueberries seem to make to the top of almost every superfood list - and for good reason. Blueberries contain large amounts of phytochemicals such as polyphenols that trigger antioxidant activity that may help to prevent cancer and cardiovascular disease. They're also low in calories and add vitamin C, vitamin E and fiber to your daily diet.
How Blueberries May Protect You From Cancer and Cardiovascular Disease

Fruits, whether taken as a whole or in the form of juice, have a hydrating effect when eaten by an individual. They replenish water, apart from numerous nutrients, in the body. In fact, the water absorbed by a person, in the form of fruit juices, has additional benefits of providing sugar and essential minerals.

Most of the fruits are rich in potassium, magnesium and sodium. These nutrients act as a diuretic and dieresis, increasing the frequency of passing urine. This high frequency results in a lower urine density, which ultimately speeds up the process of elimination of nitrogenous waste and chlorides from the body.

Fruits are rich in fiber, which is very essential for the smooth passage of the food in the digestive tract. In the other words, consumption of fruits helps maintain easy bowel action. If you consume fruits on a daily basis, it will help prevent as well as cure constipation.
The salts present in fruits have organic acids which, when transformed in the body, produce alkaline carbonates. This leads to alkalization of the fluids and, in turn, promotion of intestinal elimination. In other words, regular consumption of fruits helps the body stay free of toxic wastes.

Fruits are mostly rich in minerals. For example, fruits like custard apple have as much as 800 mg of calcium per fruit. If we consume one custard apple each day, it will be almost sufficient to meet almost the entire daily requirement of calcium, by the body.
All the fruits contain carbohydrates, mainly in the form of sugar, dextrin and acids. These types of carbohydrates get digested by the body very easily and are also absorbed quickly. This makes fruits extremely good for sick and invalids, as a quick source of energy.