Baked Apples with Cinnamon Yogurt Topping

Apples

4 Granny Smith or

Gala apples (with or without skin) 1/4 cup unsweetened apple juice or apple cider 1/4 cup brown sugar 2 tablespoons cornstarch 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt

Cinnamon Yogurt Topping

21/2 cups low-fat plain yogurt 1 tablespoon Texas honey 1/4 teaspoon cinnamon

Baked Apples

Preheat oven to 350°F. Spray an 8-by-8 inch baking dish with nonstick cooking spray; set aside. Core and thinly slice apples. Place apples in a medium bowl and toss with apple juice. Mix brown sugar, cornstarch, cinnamon, nutmeg and salt together in a small bowl. Sprinkle over apples and stir gently until apples are coated. Pour apples into prepared baking dish. Bake 40 minutes or until apples are slightly browned at edges and sauce is bubbling.

Cinnamon Yogurt Topping

Line a colander with several paper towels and place over a bowl to catch drips. Pour yogurt into colander and allow to drain, refrigerated, about 30 minutes. Spoon yogurt into a small bowl and stir in honey and cinnamon. For each serving, top one-quarter of the warm apples with onequarter of the yogurt topping.

Go Local. Go Texan. It’s not just a catchy saying, but rather, a way of life. One of the best ways that you can experience that way of life is by serving some of the very best the Lone Star State has to offer. Texas grows more than 60 commercial fruit and vegetable crops from apples to zucchini and everything in between. Here are some helpful tips to make sure that you and your family can fully enjoy the bounty of Texas.

Produce Tips:

• Apples: Choose unbruised apples that feel firm and heavy in your hand. Apples are best stored in the refrigerator.

• Sweet Potatoes: Sweet potatoes should not be refrigerated unless cooked. Store sweet potatoes at 55°- 65°F.

• Pecans: Storing pecans at room temperature is not recommended. Pecans should be stored in airtight containers or freezer bags. Shelled pecans can be stored for up to six months in the refrigerator or up to two years in the freezer.

• Celery: Celery is a vegetable that tastes just like it smells. If it smells bitter, it will taste bitter.

• Wash all fruits and vegetables with cool tap water to remove dirt and residues. Commercial “produce cleaning” solutions have not been proven more effective than plain water in removing microorganisms.

• Fresh-cut produce should be held unrefrigerated on the table for no longer than four hours.

TEXAS DEPARTMENT OF AGRICULTURE COMMISSIONER SID MILLER