SPICED FRUIT SALAD
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Combine 1/2 cup each sliced dried apricots and dried cherries, 3 strips lemon zest, the juice of 1 lemon, a spoonful of sugar, 1 cinnamon stick and 2 tablespoons water in a microwave-safe bowl. Microwave 30 seconds. Toss with 2 segmented oranges, 2 sliced pears and a dash of vanilla; let sit at least 30 minutes. Serve with yogurt.
- Serves: 4 (does not include yogurt); Calories: 181; Total Fat: 0.5 gram; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 46 grams; Sugar: 35 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 3 milligrams
Nutrition Facts : Calories 181 calorie, Fat 0.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Carbohydrate 46 grams, Fiber 6 grams, Protein 2 grams, Sugar 35 grams
HOMEMADE SPICED COCONUT CHIPS
Customize this addictive crunchy snack to your heart's content with your favorite sweetener and ground spices.
Provided by Anna Stockwell
Categories snack Coconut Spice Quick & Easy Quick and Healthy Healthy Vegetarian Vegan Wheat/Gluten-Free
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Whisk sweetener, oil, and 1 Tbsp. hot water in a small bowl. Pour over coconut flakes in a large bowl and toss to coat. Sprinkle with salt and spices or nutritional yeast and toss again. Taste and adjust seasonings, if needed.
- Spread in an even layer on prepared baking sheet. Bake coconut, tossing every 4 minutes, until golden brown and crisp, about 12 minutes. Let cool completely.
- Do Ahead
- Coconut chips can be made 5 days ahead; store in an airtight container at room temperature.
SPICED APPLE CRISPS
Keep hunger pangs at bay by snacking on healthy dried fruit - this version bakes Granny Smiths with cinnamon
Provided by Rosie Reynolds
Categories Side dish, Snack
Time 50m
Number Of Ingredients 2
Steps:
- Heat the oven to 160C/ 140C fan/ gas mark 3. Core the apple and slice through the equator into very thin slices 1 - 2mm thick. Dust with cinnamon and lay flat on a baking sheet lined with parchment paper.
- Cook for 45 mins - 1 hour, turning halfway through and removing any crisps that have turned brown. Continue cooking until the apples have dried out and are light golden. Cool, store in an airtight container and enjoy as a snack.
Nutrition Facts : Calories 90 calories, Fat 0.3 grams fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 3.3 grams fiber, Protein 0.8 grams protein
SPICED HOT FRUIT
Irene Howard of Shanandoah, Iowa shares her recipe for a crowd-pleasing compote that takes advantage of convenient canned fruit. Its sweet, buttery sauce, spiced with ginger and cinnamon, makes a warm and wonderful addition to any breakfast buffet.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 10 cups.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice. In an ungreased shallow 3-1/2-qt. baking dish, combine the pineapple, apricots, peaches and pears; set aside. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice; bring to a boil. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. , Bake, uncovered, at 350° for 30 minutes or until heated through. Serve warm.
Nutrition Facts : Calories 165 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SPICED FRUIT
Sue Gronholz of Beaver Dam, Wisconsin turn convenient canned fruit into something special with cinnamon, cloves, rosemary and lemon juice. With its festive flavor, the sunny dish is perfect for a Christmas brunch.
Provided by Taste of Home
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Drain pineapple and pears, reserving 1-1/2 cups juice. Place the pineapple, pears and oranges in a bowl; set aside. In a small saucepan, combine the lemon juice, cinnamon sticks, rosemary, cloves and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Remove from the heat; cool to room temperature. , Pour over fruit. Cover and refrigerate overnight. Discard cinnamon sticks, rosemary and cloves before serving.
Nutrition Facts : Calories 129 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
FRUIT CHIPS
Provided by Tregaye Fraser
Time 3h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F.
- Mix the sugar and cinnamon in a bowl; reserve.
- Place each type of sliced fruit on a separate silicone-lined baking sheet. Sprinkle with some of the cinnamon-sugar.
- Bake the apples until the edges curl, about 2 hours. Transfer to a cooling rack. The chips will crisp as they cool.
- Bake the mango and pineapple slices for 30 minutes, then flip and sprinkle with more cinnamon-sugar. Continue to bake, flipping the mango and pineapple slices every half hour, for 2 1/2 more hours. Transfer to a cooling rack. The chips will crisp as they cool.
- Serve the fruit chips with the cheese cups.
SPICED APPLE CHIPS
Provided by Damaris Phillips
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 225 degrees F. Line two cookie sheets with parchment.
- In a small bowl, combine the anise, ginger, pie spice and salt.
- Using a mandoline, slice the apples 1/8-inch thick. Arrange the apples on the prepared cookie sheets, making sure they are close but not touching. Sprinkle the apples with the spice blend. Bake for 1 hour. Flip the apples and bake until crispy, another 1 hour to 1 hour 15 minutes. Cool completely. Store in an airtight container for up to 3 days.
SPICED YUCA CHIPS
Can be prepared in 45 minutes or less.
Number Of Ingredients 4
Steps:
- With a paring knife make a 1/8-inch deep slit down the length of each yuca section and with the aid of the knife pry off the brown and the white layers. In a food processor fitted with the 1-mm. slicing disk slice the yuca crosswise. In a kettle heat 1-1/2 inches of the oil to 375°F. on a deep-fat thermometer. Separating the yuca slices, drop them, 1 at a time, into the oil and fry them in batches, turning them, for 1 to 2 minutes, or until they are pale golden, transferring them as they are fried to paper towels to drain. In a small bowl stir together the chili powder, the salt, and the cayenne and in a large bowl toss the chips with the spice mixture.
SPICY FRUIT SALSA
A sweet and spicy fresh fruit salsa starring kiwi, strawberries, blackberries, and apples; seasoned with cayenne, hot sauce, green salsa, and lime juice. Serve with tortilla chips
Provided by Angela T.
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- Place kiwis, strawberries, blackberries, and apples in a bowl. Stir in jelly, brown sugar, cayenne pepper, hot sauce, green salsa, and lime juice. Stir together.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 34.3 g, Fat 0.5 g, Fiber 4.2 g, Protein 1.3 g, Sodium 148.5 mg, Sugar 26.8 g
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- Bake for 1 hour, turning once, or until the edges of the pears start to curl. Remove from the oven and let cool. (The pears will be slightly soft while they're warm but will crisp up once they cool off.)
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