Fuji Apple Salad With Cider Emulsion Recipes

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GOOEY-GOOD FUJI APPLE PIE



Gooey-Good Fuji Apple Pie image

This Hungry Girl recipe makeover of apple pie has about half the calories and a fraction of the fat in an average slice, but all of the sweet, dessert flavor you crave.

Provided by Cooking Channel

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 14

1 cup high-fiber bran cereal (recommended: Fiber One Original)
2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces
3 tablespoons granulated white sugar
1/4 teaspoon cinnamon
1/4 cup light whipped butter or light buttery spread
6 to 8 Fuji apples (enough to yield 8 cups once sliced)
1/4 cup brown sugar (not packed)
2 tablespoons cornstarch
1 tablespoon plus 1 teaspoon granulated white sugar
2 teaspoons cinnamon
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Fat-free whipped topping (from an aerosol canister), for optional topping

Steps:

  • Preheat the oven to 350 degrees F. Spray a deep-dish pie pan with nonstick spray and set aside.
  • To make the crust: Place cereal and graham cracker pieces in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer to a medium bowl. Add white sugar and cinnamon, mix well, and set aside.
  • In a small microwave-safe bowl, combine butter with 2 tablespoons water. Microwave for 15 seconds, or until just melted. Add to the medium bowl and stir contents until thoroughly mixed. Evenly distribute crust mixture along the bottom of the pie pan. Using your hands or a flat utensil, firmly press mixture into the edges and up along the sides of the pan to form the crust.
  • Bake crust in the oven for 10 minutes. Set aside to cool.
  • Set oven to 375 degrees F. Peel, core, and thinly slice 8 cups worth of apples. Set aside.
  • In a large nonstick pot on the stove, combine all ingredients for the filling except apples and optional topping. Add 1 1/2 cups cold water and mix until ingredients have dissolved. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until liquid has thickened and apples have softened, 12 to 15 minutes.
  • Carefully transfer filling to the crust in the pan, and smooth out the surface with the back of a spoon. Bake in the oven until apples are very tender, 20 to 25 minutes.
  • Allow pie to cool and set completely. Cut into 8 slices and, if you like, top each serving with a generous squirt of whipped topping. Enjoy!
  • PER SERVING (1/8th of pie, 1 slice): 159 calories, 3g fat, 167mg sodium, 37g carbs, 5.5g fiber, 23g sugars, 1g protein

Nutrition Facts : Calories 159, Fat 3 grams, Sodium 167 milligrams, Carbohydrate 37 grams, Fiber 5.5 grams, Protein 1 grams, Sugar 23 grams

FUJI APPLE SALAD WITH BACON, PECANS AND MAPLE-YOGURT DRESSING



Fuji Apple Salad with Bacon, Pecans and Maple-Yogurt Dressing image

The combination of apple, bacon, pecan and arugula is up there in the "things that go together" culinary pantheon. The maple-yogurt dressing is creamy, slightly sweet and will become your new go-to for salads.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 slices thick-cut bacon, diced
2 Fuji apples
5 ounces arugula
3/4 cup unsalted roasted pecan halves
1/4 cup plain whole-milk yogurt
2 teaspoons chopped flat-leaf parsley
2 tablespoons extra-virgin olive oil
1 tablespoon pure maple syrup
2 teaspoons fresh lemon juice
1 clove garlic, pressed
Pinch each of kosher salt and freshly ground black pepper

Steps:

  • Prepare the salad: Heat a medium skillet over medium high heat. Add the bacon and cook, stirring often, until just crisp, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate. Meanwhile, halve and core the apples, then thinly slice. Transfer to a large bowl.
  • Make the dressing: Combine all of the ingredients in a jar or container with a lid. Cover and shake to combine.
  • Finish the salad: Add the arugula, pecans and bacon to the large bowl. Add as much dressing as you like, toss to coat and serve.

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