The dynamic duo of dried fruit and fresh fruit makes this nutritionally rich topping a perfect match for low-fat frozen vanilla yogurt or a fine filling for a Cherry-Berry All- American Apple Pie.
¼ pound dried blueberries
¼ pound dried cherries
¼ cup Sugar In The Raw®
½ liquefied Butter Buds®
1 cup pure apple juice, divided
2 cups diced Fuji apple (about 10 ounces), skin on and diced about ¾-inch
2 cups diced Granny Smith apple (about 10 ounces), skin on and diced about ¾-inch
1 teaspoon ground coriander
1 (14-ounce) can pie cherries packed in water, drained and checked for pits
1 pint fresh blueberries, divided
1 package frozen Deep-Dish pie shells
Combine first four ingredients and ½ cup apple juice in a nonreactive skillet. Bring the mixture to a simmer and slow simmer for 10 minutes, stirring occasionally.
Add apples, the remaining apple juice and coriander and slow simmer, stirring occasionally for about 10 to 12 minutes, or until apples are just tender. Add pie cherries and half the blueberries and slow simmer for 5 minutes. Add the remaining blueberries and simmer until heated throughout, for about 2 minutes. Serve as a topping over low-fat vanilla frozen yogurt.
For pie, bake one of the pie crusts, according to package directions. Thaw the other crust. Pat it out gently on a lightly floured surface. Use cookie cutters to cut out decorative shapes. Apples are fun. Circles and stars also add pizzazz. Place the shapes on a baking sheet and sprinkle sugar on them. Bake according to package directions.
Pour Cherry-Berry topping into a colander and drain well, reserving liquid. Add liquid to a skillet and heat on medium heat, stirring occasionally, until the liquid is reduced until a jam-like consistency. Cool to room temperature, add back fruit and pour into a pie shell. Top with pastry decorations. Serve with low-fat frozen vanilla yogurt.
If you want a store-bought pie crust to look a little more like homemade, thaw the crust, decoratively crimp the edge with your thumb and fingers and refreeze the crust.
Nutritional information per serving:
Total fat: 10.4g
Saturated fat: 4.1g
% calories from fat: 22%
Dietary fiber: 5g