| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sweet Ginger Crisp

1/3 cup maple syrup
1/4 cup lemon juice
3 tablespoons water
1 teaspoon vanilla extract
4 cups sliced unpeeled apples
3 cups cooked brown rice
Vegetable cooking spray
2 tablespoons all-purpose flour
2 tablespoons brown sugar, packed
1 teaspoon ground allspice
2 tablespoons butter or margarine
3/4 cup coarsely crushed gingersnap cookies (about 10 cookies)
1 cup (8-ounces) nonfat vanilla yogurt, divided use

1. Combine maple syrup, lemon juice, water and vanilla in large bowl. Stir in apples and rice. Spoon into casserole coated with cooking spray.
2. Combine flour, brown sugar and allspice in small bowl; cut in butter until crumbly. Stir in gingersnaps. Sprinkle over apples and rice.
3. Bake covered in 400*F oven for 35 minutes. Remove cover, bake 10 minutes more or until top is golden brown and apples are tender.
4. Serve warm, topping each serving with 1 tablespoon yogurt.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.