Low-Sugar Snacks

Chicken-Chipotle Nachos with Crema

The nacho topping of shredded chicken, chopped onions, and other bold, flavorful ingredients doubles as a filling for tacos or burritos. Make the topping up to 2 days ahead so that when you're ready to serve this snack, only a little prep work is required.

Crisp and Spicy Snack Mix

Make this mix ahead and keep it tucked in a purse, briefcase, or backpack for an on-the-go snack.

Ricotta Raspberry Canapés

Top a slice of hearty peasant bread with ricotta cheese, honey, and raspberries to satisfy both your sweet and salty cravings.

Marinated Spanish Olives

Herbs, coriander seeds, and sherry vinegar give Spanish olives an out-of-this-world flavor. Plus, they can be made ahead and stored in the refrigerator for up to a week.

Soft Pretzels

Enjoy warm soft pretzels in comfort of your home. Accompany with yellow mustard, honey mustard or melted low-fat cheese for dipping.

Easy Skillet Apple Pie

Making an apple pie has never been so easy. Simply toss apples, cinnamon, and brown sugar, and spoon over a refrigerated pie crust in the cast-iron skillet. Top with the other crust and bake

Yield:

 

Makes 8 to 10 servings

Total time: 1 Hour, 50 Minutes

                                                       Ingredients

                                                                                

      2 pounds Granny Smith apples

2 pounds Braeburn apples

1 teaspoon ground cinnamon

3/4 cup granulated sugar

1/2 cup butter

1 cup firmly packed light brown sugar

1 (14.1-oz.) package refrigerated piecrusts

1 egg white

2 tablespoons granulated sugar

Butter-pecan ice cream

Preparation

1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.

2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.

3. Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.