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Sea Gal Becki and Jill Tutland, The Lake Kitchen’s Executive Chef, have fun creating the Vanilla Apple Cup Salad
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BECKI'S VANILLA APPLE CUP SALAD
Makes 8 apple cups
Prep time: 15 minutes
Cook time: None
Ingredients:
1/3 cup celery, finely diced
1 cup Fuji apple, finely chopped
1/4 cup + 1 tablespoon golden raisins
1/2 + 1 tablespoon raisins (regular)
1/2 cup almonds, slivered
1/2 cup low fat vanilla yogurt
2 tablespoon coconut, shredded
4 small Granny Smith apples
1 tablespoon lemon juice
*8 tablespoons coconut, shredded and toasted (optional)
In a medium bowl, mix together diced celery, chopped Fuji apple, golden raisins, regular raisins, slivered almonds, low fat vanilla yogurt, and shredded coconut.
Cut Granny Smith apples in half, starting at the stem. Using a spoon or ice cream scoop, take out the core of the apple, leaving a large enough pocket to stuff with mixture. Spread a small amount of lemon juice over the flesh of the apple, repeat with remaining apples. Spoon mixture into all 8 apple cups. If apples are wobbly, slice a small amount of apple off the bottom to create a flat surface.
*Turn oven on broil and place rack in the top 1/3 of the oven. Spread the remaining 8 tablespoons of coconut on a cookie sheet, and place in the oven until slightly browned, turning occasionally. (Do not leave unattended, COCONUT BURNS EASILY).
A recipe from: The Lake Kitchen
Created by: Jill Tutland
Nutrition Facts per serving for main dish recipe
Nutrition information calculated from: Genesis Nutrition Software 2006, SQL Edition, Version 8.6.0.0, ESHA Research, Salem OR
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