Post by chief_cook2 on Jul 9, 2003 19:44:30 GMT -6
Fruit: 6 cups peeled, sliced tart apples such as Granny Smith (2 lb total) 1 cup frozen apple juice concentrate, thawed 1 TB fresh lemon juice 1 TB cornstarch 1 tsp ground cinnamon 1 TB orange zest, chopped 1 tsp ground ginger 2 cups pitted cherries (fresh, frozen or canned in their own juice)
Topping: 1 cup whole wheat pastry flour 1/3 cup skim milk powder 1/3 cup rolled oats 3 large egg whites 1/2 cup frozen apple juice concentrate, thawed 1/2 tsp ground nutmeg
To prepare fruit: Preheat oven to 425°F. Place apples in 8x11 inch baking dish. In a small bowl, stir together apple juice concentrate, lemon juice, cornstarch, cinnamon and ginger; pour over the apples and toss gently to mix. Bake, uncovered, for 25 minutes, or until liquid is bubbling and apples are tender. Remove from oven, stir in cherries and set aside. Reduce oven temperature to 350°F.<br> To make topping and bake cobbler: In a small bowl, stir together flour, skim milk powder and rolled oats. In a mixing bowl, beat egg whites until soft peaks form. Gradually add the apple juice concentrate, beating until stiff peaks form. gently fold flour mixture into the beaten egg whites (the batter will decrease in volume).
Drop the batter by large spoonfuls over the reserved fruit mixture and bake for 25-30 minutes, or until the top is golden and a knife inserted in the center of the topping comes out clean. Let cool for 10 minutes and serve warm.
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