Apple & Cherry Ricotta Strudel	Mini Apple Cinnamon Tarts
Waldorf Salad	Apple Sauce

Apple & Cherry Ricotta Strudel

Preparation Time: 15 minutes Cooking Time: 15 minutes 200g reduced-fat ricotta 1/4 tsp ground cinnamon, plus extra to serve 1 red delicious apple, peeled, cored, coarsely chopped 1/2 cup drained canned pitted cherries 5 sheets filo pastry Olive oil spray

Preheat oven to 220°C. Mix ricotta and cinnamon until well combined. Fold the apple and cherries through the mixture.

Spray a sheet of filo with oil. Top with another sheet. Continue layering with remaining filo. Place the ricotta mixture along the short edge of the filo, leaving a 4cm border. Fold in the sides and roll up to form a log. Transfer to a lined baking tray. Spray with oil. Bake 15 minutes or until golden. Dust with cinnamon.

Source: Fresh Living - March 2005 , Page 42

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Mini Apple Cinnamon Tarts

2 cups flour 1 tsp. sugar Pinch of salt 3/4 cups cold butter or margarine, cut into pieces 1/3 cup ice water Apple filling: 3 large apples (red or green) 2 Tbs. brown sugar 4 Tbs. skim milk or water Cinnamon to taste

For tart shells, combine flour, sugar and salt in large bowl. Using pastry blender, cut butter into dry ingredients until mixture resembles crumbly corn meal.
Add water, 1 tablespoon at a time, kneading mixture until dough forms a ball. Wrap dough in plastic wrap, flatten and refrigerate at least 30 minutes.
Preheat oven to 180°C.

Grease mini tart pans (about 5-7 cm.) Roll out dough on lightly floured surface to 7cm thickness. Cut out 3-inch circles using jagged cookie cutter and press into prepared mini tart pans.

Meanwhile, peel and slice apples. Arrange them in overlapping slices. Mix brown sugar, milk and cinnamon. Drizzle over the apples and bake for 20 minutes. Serve warm.

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Waldorf Salad

Preparation Time: 10 minutes 2 medium Granny Smith apples, washed, dried 2 medium red apples (try Red Delicious) washed, dried 3 celery sticks, washed, finely sliced 80g (1/2 cup) walnut pieces, halved 2 tbs whole egg mayonnaise 2 tbs fresh lemon juice Salt & ground black pepper, to taste 8 butter lettuce leaves, washed, drie

Cut the apples into quarters and core. Cut each quarter into bite-sized pieces. Place the apples, celery, walnuts, mayonnaise and lemon juice in a medium bowl. Season with salt and pepper and mix to combine.

Place 2 lettuce leaves onto each serving plate and spoon the salad over the lettuce. Serve immediately.

Source: Australian Good Taste - June 1998 , Page 85

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Apple Sauce

Makes: 1 1/2 cups 4 large granny smith apples 1 lemon, juiced and finely grounded 1 1/2 tablespoons caster sugar

Peel, core and chop apples. Combine apples, 2 tablespoons lemon juice and 2 tablespoons cold water in a saucepan. Bring to the boil over medium-high heat. Reduce heat to medium.

Cover and cook for 12 to 15 minutes or until apples soften. Stir in lemon rind and sugar. Allow to cool slightly. Transfer mixture to a food processor and puree until smooth. Serve warm or cold.

Tip: Store apple sauce in a sterilised jar in the fridge for up to 1 month.

Source: Super Food Ideas - May 2006, Page 26

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