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Lightened-Up Apple Dumplings
Lightened-Up Apple Dumplings
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From: EatingWell.com, September 2019
This old-school, comforting dessert will remind you of something your grandmother might make. Although the dough is healthier, thanks to whole-wheat flour, the pastry still comes out flaky and tender like a traditional dough would. The apples are the perfect texture and melt in your mouth, and the cream-yogurt mixture is the element that completes this dessert. Be sure to buy smaller apples; a bag of snacking apples—like the ones you would buy for your kids—are the perfect size for this recipe.
- By: Sarah Epperson
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- Dough
- 1 cup (about 4 ounces) white whole-wheat flour, plus more for work surface
- 2 tablespoons granulated sugar
- ¾ teaspoon kosher salt
- 3 tablespoons vegetable shortening, cubed
- 1 tablespoon canola oil
- 5 to 7 tablespoons ice cold water, as needed
- Additional Ingredients
- ¼ cup raisins
- 3 tablespoons granulated sugar
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- 6 small (4 ounces each) tart apples (such as Granny Smith), peeled and cored
- 1 tablespoon tap water
- 1 large egg, lightly beaten
- 3 tablespoons heavy whipping cream
- 3 tablespoons vanilla low-fat Greek yogurt
Preparation
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Prep
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Ready In
- Prepare the dough: Pulse flour, sugar and salt in a food processor until fully combined, 6 to 8 times. Add shortening; pulse until mixture resembles small pea-size crumbles, 6 to 8 times. Add oil and ice cold water, 1 tablespoon at a time, pulsing until a loose dough forms, 6 to 8 times. Transfer to a dry work surface; shape into a 5- x 7-inch flat rectangle. Wrap with plastic wrap; refrigerate 1 hour.
- Preheat oven to 350°F. Stir together raisins, sugar, honey and cinnamon in a small bowl. Set aside.
- Unwrap dough and cut into six equal pieces. Roll each dough piece into a 5- to 6-inch square on a lightly floured work surface. Place one apple in the center of each square. Fill apple cores evenly with raisin mixture. Working with one square at a time, pull sides of dough up and over apple to wrap apple completely; pinch dough together at the top, brushing with tap water to seal. Press dough gently against the apple to help adhere and, if needed, to repair any holes in dough.
- Brush dumplings evenly with beaten egg. Arrange dumplings in an ungreased 13- x 9-inch baking dish. Bake in preheated oven until pastry is golden and apples are tender, 35 to 40 minutes.
- Whisk whipping cream vigorously by hand in a cold metal bowl until stiff peaks form, about 1 minute. (Alternatively, beat with an electric mixer on high speed until stiff peaks form, 30 to 40 seconds.) Fold in yogurt. Serve dumplings topped with a dollop of whipped cream mixture.
- Serving size: 1 dumpling, about 2 tablespoons whipped cream mixture
- Per serving: 325 calories; 13 g fat(5 g sat); 4 g fiber; 47 g carbohydrates; 5 g protein; 31 g sugars; 13 g added sugars; 48 mg calcium; 259 mg sodium; 176 mg potassium
- Carbohydrate Servings: 3
