Coconut apples with caramel sauce

6 servings

Ingredients

Quantity Ingredient
Cooking Light 10/94
Carolyn Shaw 6-95
2 tablespoons Chopped pecans
4 Soft coconut macaroons,
Broken into small pieces
2 larges Golden Delicious or rome
Apples, peeled, cored in 6
Wedges
1 Egg, lightly beaten
Vegetable cooking spray
½ cup Caramel flavor topping
3 tablespoons Apple cier
1 tablespoon Bourbon
¾ cup Vanilla lowfat frozen
Yogurt
Fresh mint, optional

Directions

place pecans and macaroon pieces in food processor and process 10 seconds or until finely chopped. Dip apple wedges into egg, then into crumbs.

Place on sprayed baking sheet. Bake at 375F. 35 minutes or until apples are browned and tender.

combine topping, apple cider and bourbon in small bowl and stir with a wire whisk. Spoon 2 tablespoons onto 6 dessert plates and top with 2 plle wedges and 2 tablespoons frozen yogurt. Garnish with fresh mint, if desired.

Per serving: 291 calories, 3½ g protein, 6⅕ g fat (19%), 57.9 g carbohydrate, 4.3 g fiber, 38 mg cholesterol, ⅖ mg iron, 119 mg sodium, 39 mg calcium.

Submitted By CAROLYN SHAW On 08-13-95

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