A super simple vegetarian snack that's healthy, 1 of your 5-a-day and sure to beat hunger pangs
- 85g coarse oatmeal
- 1 tsp ground ginger
- 100g golden caster sugar
- 3 Bramley apples (about 800g/1lb 12oz in total), peeled, cored and sliced into 2cm wedges)
- 2 balls ginger in syrup, 1 chopped, 1 slivered
- 700g pink rhubarb, trimmed and cut into thumb-length pieces
- 284ml and 142ml pots double cream
- 600ml pot ready-made vanilla custard
- approx 300g/11oz ginger cake (shop bought), thickly sliced
- 1 tbsp ginger wine
- Heat the oatmeal, ground ginger and half the sugar in a non-stick frying pan until the sugar starts to caramelise and the oatmeal toasts, stirring often. Tip onto non-stick baking paper to cool, then break into crumbly nuggets. Make up to 2 days ahead and keep in an airtight container.
- Put the apples in a large saucepan, then add the chopped ginger, 50ml water and remaining caster sugar. Bring to a simmer, then gently cook for about 7 mins, adding the rhubarb halfway through, until both are softened, but not mushy. Add more sugar to taste, if you like, then leave to cool. Make up to 1 day ahead and keep in the fridge.
- Lightly whip the cream and fold half of it into the custard. Line the base of a large serving bowl with cake, sprinkle over the wine, then spoon over the fruit, draining off any excess juice. Add a layer of the oatmeal, cover with the custard, then finish with the rest of the cream, slivered ginger and oatmeal. Best assembled shortly before serving. Each element can be made the day before, then layered up when ready to eat.
- 1/3 cup chunky peanut butter
- 1/4 cup 68% vegetable oil spread
- 1/4 cup honey
- 1cup rice and wheat cereal flakes, coarsely crushed
- 1cup bran flakes, coarsely crushed
- 1/3 cup finely snipped dried apples
- 2tablespoons finely chopped peanuts
- 1/8 teaspoon apple pie spice
- 2ounces white baking chocolate (with cocoa butter), chopped
- 1/4 teaspoon shortening
- In a medium saucepan, combine peanut butter, vegetable oil spread, and honey. Cook and stir over medium heat just until mixture comes to a boil. Remove from heat. Stir in cereals, apples, peanuts, and apple pie spice until well mixed. Transfer to a small bowl; cover and chill 30 minutes (mixture will be a bit loose and crumbly). Using slightly wet hands, form mixture into 1-inch balls by gently pressing mixture together (does not work to roll the mixture into balls). It is important to keep your hands slightly wet for each ball formed. Let balls stand on a parchment or waxed paper-lined baking sheet about 15 minutes or until firm.
- In a small saucepan, combine white chocolate and shortening; cook and stir over low heat until melted. Drizzle balls with melted white chocolate. Cover and chill at least 15 minutes. Store, covered, in refrigerator. Makes 18.
- 115 - ounce canpumpkin
- 1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar
- 2tablespoons honey or pure maple syrup
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
- 1teaspoon vanilla
- 3/4 cup evaporated fat-free milk
- Maple-Apple Pecan Crunch
- 2 mediumgala or Jonathan apples or 2 ripe pears
- 1/4 cupwater
- 1/4 cupcoarsely chopped pecans or walnuts, toasted
- 1tablespoonpure maple syrup
- Preheat oven to 350 degrees F. Lightly grease a 1-1/2-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour into prepared dish, pan, or ramekins. If using a springform pan, place on a foil-lined baking sheet. If using ramekins, place in a 15x10x1-inch baking pan.
- Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.
- To serve, top with Maple-Apple Pecan Crunch. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.
- *Sugar Substitutes:Choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.
- *Sugar Substitutes:PER SERVING WITH SUBSTITUTE:same as above, except 115 cal., 20 g carb. Exchanges:1.5 other carb. 1 carb choice
- Core, quarter and thinly slice gala or Jonathan apples or ripe pears. In a large skillet, cook apples and pears, covered, in water over medium heat for 5 minutes or just until softened and pliable but not mushy. Drain off liquid. Arrange apple or pear slices atop pumpkin when directed in step 3. Sprinkle with coarsely chopped pecans or walnuts, toasted, and drizzle with pure maple syrup.