Nutrition per serving may change if servings are adjusted.
1 pound small cooking apples, cut into ½-inch slices (about 5 cups)
¼ cup low-calorie cranberry juice or water
1 teaspoon finely shredded lemon peel
¼ teaspoon ground allspice
1 cup low-fat granola
¼ cup chopped pecans, toasted (see Tip)
¼ cup fat-free caramel ice cream topping
Light or low-fat vanilla ice cream or frozen yogurt (optional)
In 10-inch skillet, combine apple slices, cranberry juice, and lemon peel. Cook, stirring occasionally, over medium-high heat for 6 to 8 minutes or until apples are crisp-tender. Remove from heat. Sprinkle allspice over apples.
Spoon apple mixture into dessert dishes. Sprinkle with granola and nuts. Drizzle with caramel topping. If desired, serve with ice cream.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.