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John’s “common man” approach, which strikes a chord with many overweight Americans, was honed during his 10-year career in the weight loss industry. As Mr. Bad Food, he warns you of fast food, restaurant and supermarket landmines.

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Weekly Diet News Digest

 
by John McGran, Columnist

 
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vanilla extract
3 tablespoons butterscotch or caramel ice-cream topping
1 1/3 cups fat-free vanilla ice cream

Heat a large nonstick skillet over medium-high heat, and coat
the skillet with cooking spray. Add the apples and raisins,
coat them with cooking spray, and cook 8 minutes or until
beginning to brown lightly, stirring frequently with two
utensils as you would a stir-fry.

Remove from heat, add the water and vanilla, and toss to
blend. Drizzle the ice-cream topping evenly over all (do not
stir), cover, and let stand 3 minutes to absorb flavor and
soften slightly.

Spoon equal amounts of the ice cream into each of four
dessert bowls and top with equal amounts of the apple
mixture.

COOK’S NOTE: Using a tart Granny Smith rather than a milder, sweeter apple variety gives a bit of contrast, boosting and defining the flavors instead of blending them.

Good source of fiber

Makes 2 cups apple mixture and 1 1/3 cups ice cream total
Serves 4 (1/3 cup ice cream and 1/2 cup apple mixture per serving)

NOTE: For space sake we've omitted the side-dish recipes but include the total nutrition for the complete meals. For more delicious recipes go to NancyHughes.com.



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