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Is Motts Applesauce Good For You

by Dan Hughes
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Is Motts Applesauce Good For You

Is Motts Applesauce Good For You

MOTT’S APPELSAUCE
THE ORIGINAL DELICIOUS TREAT
It’s an apple lover’s dream come true! The most popular flavor has been around for more than 100 years, so you know it must be good for you. And this classic taste remains as tasty today as ever. With a rich history dating back to 1852 in New York City, Mott’s Applesauce has been helping people of all ages stay healthy with its natural flavors. This wholesome treat is made from only the finest quality ingredients, including apples, sugar, water and spices.
WATERCRESS AND APPLE
This tangy blend of crunchy celery, crisp apple slices and savory watercress makes a great addition to any sandwich. Just add a dash of salt and pepper and serve on whole wheat bread. A cool summertime favorite, this combination works well by itself or over toast or crackers. Or try pairing it with cheese or yogurt. When served hot, it can also make a refreshing side dish that complements many main entrees like grilled chicken or turkey. Try adding a pinch of cinnamon when serving cold. Watercress provides vitamins B1 (thiamin), B2 (riboflavin), B3 (niacin) and folate (vitamin B9). Vitamin C contributes essential minerals such as calcium and magnesium. Together these nutrients are vital to bone health and muscle function.
APPLE RIBBON SALAD WITH CREAM CHEESE Dressing
Apples, salad greens and fresh herbs combine perfectly to create a delicious, colorful salad. Topping this simple but nutritious recipe off with creamy dressing adds even more benefits. Each bite offers a wide range of vitamins, minerals and antioxidants. Enjoy the ultimate combination of sweet and tart with this classic salad.
DRESSING FOR APPLE RIBBON SALAD
Combine 1/4 cup mayonnaise, 2 tablespoons sour cream, 3 tablespoons plain fat-free yogurt and 2 teaspoons cider vinegar. Blend until smooth; season with salt and pepper.
STEAK SANDWICHES WITH APPLE RIBBONS & HASH BROWN POTATO FRIES
A hearty steak paired with apple ribbons and hash brown fries creates the perfect lunch. Start with sliced avocado and tomato on the potato fries. Then top with lettuce, tomatoes and cucumbers along with shredded cheddar and Monterey jack cheeses. On the apple ribbon cut pieces of deli ham, Swiss and American cheeses, and then place one slice of provolone under the stack of toppings. Serve open face and garnish with additional cheese if desired.
BAKED APPLES WITH SWISS CHEESE CRISP
Fresh baking apples covered in a mix of nutmeg, cinnamon and cloves baked together with warm caramel sauce is a scrumptious dessert. Pairing this with a low-fat vanilla Greek yogurt creates a satisfying combo. Top each baked apple slice with crumbled crisps flavored with ground ginger. Sprinkle generously with powdered sugar before eating.
APPLE SLICES WITH WALNUT BUTTER
For those who prefer a healthier alternative to traditional peanut butter, walnut butter is the answer. Mix equal amounts of salted roasted peanuts and walnuts into a paste. Add honey to taste and spread thinly on apple slices. These yummy treats will have everyone reaching for seconds! Walnuts contain omega-3 fatty acids, which help lower blood fats levels. They’re also high in fiber, protein and monounsaturated fat.
CINNAMON ROLLS WITH PEANUT BUTTER
These quick and easy cinnamon rolls are guaranteed to please. Combine white flour, whole grain pastry flour, whole wheat flour, egg substitute, skim milk powder, yeast, brown sugar, cornstarch, salt, cinnamon, nutmeg, cloves, and pecans to make homemade dough. Roll out dough about 1/8 inch thick and bake at 350 degrees Fahrenheit until golden brown. Cut cinnamon roll loaves into small rounds using a round cookie cutter with a diameter slightly smaller than the rolls themselves. Brush lightly with melted butter and sprinkle with cinnamon. Bake 8 to 10 minutes or until light brown. Remove to wire rack to cool. Spread with softened cream cheese frosting. Decorate with sprinkling of confectioner’s sugar and crushed nuts.
PEAR UPSIDE DOWN CAKE
With tender pears atop moist cake layers, this upside down cake tastes like autumn. Choose ripe Bartlett pears and toss them in lemon juice to keep their color. Peel, core and chop the pears into quarters. In a bowl, beat 1 package of instant yellow cake mix with eggs, oil and enough milk to make batter just moistened. Grease two 9 x 13 inch pans. Pour evenly divided batter into prepared pans. Place three to four large pats of margarine in bottom of each pan. Cook on middle oven shelf 25 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Run knife gently around edge of cakes to loosen. Turn cakes out onto racks and peel off parchment paper. Cool completely. Frost with whipped topping mix creamed with 1 envelope unflavored gelatin and sprinkled with 1 tablespoon cold water. Garnish with candied cherries and pomegranate arils.
HONEY GLAZED ORANGE CAKE
Orange cake filled with orange jelly and topped with glazed honey is sure to become a new family favorite. In a medium mixing bowl, dissolve 1 package active dry yeast in warm water. Let stand 5 minutes. Soften 4 cups vegetable shortening, 1 1/2 cups granulated sugar, 6 eggs and 1 teaspoon grated orange rind. Stir in yeast mixture, 1 1/2 cups orange juice, 2 cups all-purpose flour, and 1 teaspoon salt. Mix 1/2 cup orange marmalade and 1/2 cup honey. Beat in half of the filling mixture. Pour into greased tube pan. Bake at 325 degrees Fahrenheit for 45 minutes. Cool in pan on rack for 10 minutes. Ice with remaining filling.

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