Recipe: WW Apple Recipes - Apple Betty (pt = 2), Baked Apples with Caramel Sauce (pt = 3), Apple-Cranberry Crisp (pt = 3), Double Apple Strudel (pt = 5)

Okay, Kristine, straight from Weight Watchers New Complete Cookbook comes their apple dessert recipes. All comments are straight from the book since, as mentioned, I have not yet tried them.

Apple Betty - Makes 4 servings. Points: 2/serving

This low-fat take on the traditional crumb-topped cake is a snap to make. It can easily be halved - or even quartered - for solitary sumptuousness! Try combining varieties of apples like Fuji, Braeburn and Granny Smith.

4 apples, peeled, cored and sliced
4 slices reduced-calorie whole-wheat or multigrain bread, lightly toasted
2 tablespoons packed light brown sugar
1 teaspoon cinnamon
2 teaspoons reduced-calorie margarine

1. Preheat the oven to 375 degrees; spray a 1-1/2 qt. shallow casserole with nonstick cooking spray. Place half of the apples in the casserole.

2. In a food processor or blender, process the toast to coarse crumbs. Transfer to a small bowl; combine with the brown sugar and cinnamon. Sprinkle half the mixture over the apples, then layer the remaining apples and crumb mixture. Dot with the margarine; add 1/3 cup water. Bake until the top is crisp and the fruit is bubbling, about 45 minutes.

Baked Apples w/Caramel Sauce - Makes 4 servings. Points: 3/serving

For microwave "baked" apples, stuff the apples as described but place in a microwavable dish, covered and vented, with 1-2 tablespoons of water. Microwave on High for about 5-7 minutes.

Apples
24 dried apricot halves, chopped
4 teaspoons packed dark brown sugar
1 teaspoon vanilla extract
4 small Granny Smith apples, cored

Caramel Sauce
1/2 cup evaporated skimmed milk
4 teaspoons packed dark brown sugar
1 teaspoon cornstarch
Pinch salt
1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees. In a small bowl, combine the apricots, brown sugar and vanilla. Pack into the apple cavities, then wrap each apple in foil. Bake until soft, 40-45 minutes.

2. Meanwhile, to prepare the caramel sauce, in a small saucepan over medium heat, combine 1/4 cup of the milk, the brown sugar, cornstarch and salt, stirring until smooth, then stir in the remaining milk; bring just to a boil, stirring constantly. Reduce the heat and cook 1 min. longer. Remove from heat and stir in vanilla. Serve the apples, drizzled with the caramel sauce.

Apple-Cranberry Crisp - Makes 4 servings.
Points: 3/serving

For a variation, use pears instead of apples, or a combination of both. Serve with a dollop of nonfat vanilla frozen yogurt or nondairy topping.

1/2 cup quick-cooking rolled oats
4 tablespoons packed light brown sugar
1 tablespoon all-purpose flour
4 teaspoons cold reduced-calorie tub margarine
6 Empire or other firm cooking apples, peeled, cored and thinly sliced
1 cup fresh or frozen cranberries
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg

1. Preheat oven to 375 degrees and spray an 8-inch square baking dish with nonstick cooking spray.

2. In a small bowl, combine the oats, 2 tablespoons of the brown sugar and the flour. With 2 knives or your fingers, work in the margarine until crumbly.

3. In a large bowl, combine the apples, cranberries, the remaining 2 tablespoons of brown sugar, the lemon juice, cinnamon and nutmeg; toss to combine. Spoon into the pan; sprinkle with the oats mixture. Bake until the filling is bubbling and the topping is golden brown, 35-40 min.

Double Apple Strudel - Makes 12 servings.
Points: 5/serving

Like grandmother's but better! Keep phyllo dough covered with a slightly damp towel while you work, as it dries out quickly.

3 apples, peeled, cored and diced
18 slices dried apple, coarsely chopped
1/4 cup + 2 tablespoons dark raisins
1/3 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
3/4 cup walnuts
4 gingersnap cookies
1/4 cup reduced-calorie tub margarine, melted
Twelve 12 x 17" sheets phyllo dough, at room temperature.

1. To prepare the filling, in a large nonstick skillet, combine the apples, dried apple, raisins, sugar, cornstarch, cinnamon and cup water. Cook, covered, stirring occasionally, until the apples are very tender and the mixture thickens. Stir in the vanilla; cool completely.

2. In a food processor, combine the walnuts and

gingersnaps; pulse to form crumbs.

3. Preheat oven to 375 degrees. Spray a jelly-roll pan with nonstick cooking spray. Reserve 2 teaspoons of the margarine. To assemble the strudel, place a sheet of phyllo on a clean, dry towel, keeping the remaining phyllo covered with a damp towel; lightly brush with some of the margarine. Top with another sheet of the phyllo; lightly brush with some more margarine and sprinkle with 1 tablespoon of the crumbs. Repeat using all of the phyllo, crumb mixture and margarine, ending with the phyllo.
4. Spoon the apple filling over the phyllo, leaving a 2" border. Using the towel to lift the edges and starting at the wide end, roll the strudel, jelly-roll style, enclosing filling. Place, seam-side down, on the pan; brush the top with the 2 teaspoons of margarine. Make 11 shallow cuts through the top layers of phyllo (do not cut into filling). Bake until golden, 40-45 min. Cool 10 min., then cut at scored sections.

Whew! Now then, if you try any and there's a keeper, be sure to let me know!