One glance at our front porch thermometer tells me there aren’t many autumn weekends left. The temperature is falling right along with the amber, crimson and golden leaves. Before we know it, we’ll be hauling out the holly and preparing for Christmas. Oh my! Time to savor the fall weekends before they are no more!
If you need a harvest-time treat to take to a weekend gathering or just to enjoy with your family, here are two of our favorites. One is a colorful creation; a mixture of black beans, red peppers, crisp golden corn and vibrant mangoes. The other is a sweet caramel apple dip that draws rave reviews and recipe requests every time. I hope you like them.
Hey, and, feel free to leave any fall recipes you simply love. After all, a girl’s gotta have new recipes. Especially healthy ones! And if you try making either of these, let me know how they went over.
Oh, and by the way, yes, you can use low-fat or fat-free cream cheese and sugar substitute for the dip. However, It just doesn’t do it justice. I’d rather have a little of the real stuff.
Really. It is deadly!
Caramel Apple Dip
8 oz. cream cheese, softened
1/4 C. brown sugar, packed
3/4 C. sugar
1 tsp vanilla
1 1/2 C. chopped, dry roasted, lightly salted peanuts
Crisp, tarts apples for dipping. Golden Delicious, Gala or Honeycrisp (our favorite!)
Blend all but apples and peanuts. Just before serving, fold in nuts. Serve with sliced, but not peeled, apples. If you must keep apples out for a while, to keep from turning brown, plunge in lemon-lime pop (diet works) and drain. The citric acid keeps them from turning dark. Your family will LOVE this dip!
Serves: 8 Serving size: 1/3 C.
Per serving: 289 calories, 25 grams fat, 5 net carbs (Apples are 35 calories for one medium. So hey, you Weight Loss Wednesday gals. Have one serving and LOTS of apple slices to make it go a long way!)
Black Bean-Corn-Mango Salsa
2 C. drained, rinsed canned black beans
1 C. thawed sweet corn
1 C. chopped red bell pepper
1 C. chopped red onion
1 C. cubed mango
1/3 C. fresh lime juice
1 T. fresh minced garlic (or 1 t. garlic powder)
1 T. dried cilantro (sometimes called Mexican parsley)
Salt and pepper to taste
Mix all in a large bowl. Let stand in fridge for at least 2 hours to blend flavors. Serve with tortilla chips. For less calories, use Baked Tostitos Scoops.
Serves 12 Serving size: 1/2 C
Per serving: 60 calories, 9 net carbs, less than 1 gram of fat