Apple Wedges
This versatile treat was designed as a snack but can also serve as a quick breakfast, appetizer or even a light dessert. The leftovers also work in a second recipe as described below.!
Makes 6 Servings (24 wedges)
2 tbsp (30 mL) freshly squeezed lemon juice
4 apples, skin on, cored and cut into 6 wedges each
1 cup (250 g) light cream cheese (regular or spreadable)
1 1/2 (22.5 mL) tbsp brown sugar
1/2 tsp (2.5 mL) vanilla
1/2 tsp (2.5 mL) cinnamon
1/2 cup (125 mL) chopped walnuts, toasted
1. Squeeze lemon juice in a large bowl.
2. Prepare apple wedges: Using a sharp paring knife, take each wedge of apple and 'scoop' out part of the apple flesh, leaving most attached to the skin. This is to create a place for the filling to go. Set aside and reserve the apple trimmings. Immediately toss apple wedges in lemon juice to prevent browning.
3. In a separate bowl, blend cream cheese, sugar, vanilla and cinnamon until smooth.
4. Spread the cream cheese mix onto each apple wedge.
5. Place walnuts in a small bowl and dip each wedge in to cover the top with walnuts. Alternatively, sprinkle walnuts on top of each wedge.
6. Place apple wedges in fridge until ready to serve.
Bonus recipe: The leftover apple trimmings can be chopped or grated and added to the unused cream cheese. Store this in the fridge and use within 3-4 days as a delicious spread for toasted bagels. If preferred, enjoy the apple trimmings on a bowl of cereal or oatmeal the next day.
Per serving:
Calories: 194
Carbohydrate: 26 g (48%)
Protein: 9 g (18%)
Fat: 7.3 g (34%)
Suitable for heart healthy and diabetic diets. Each serving provides 1/2 serving of fruits and vegetables.