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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

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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