Sweet and Tangy Yam and California Raisin Salad

Sweet and Tangy Yam and California Raisin Salad (California Raisins/MCT)

  • 2 ripe pears, halved, cored and seeded
  • 1 teaspoon butter, softened
  • One-quarter cup reduced-fat cheddar cheese crumbles
  • 2 tablespoons low-fat granola
  • 2 teaspoons brown sugar


Other Featured Recipes

Aged Cheddar with Apple Wedges and Cider Reduction


  • 2 cups apple cider
  • 2 teaspoons chilled butter
  • 8 (1-ounce) slices walnut or other nut bread, toasted and halved
  • 1/2 pound Shelburne Farms or other aged cheddar cheese, thinly sliced
  • 2 Granny Smith apples, cored and each cut into 16 slices


Bring cider to a boil in a large saucepan; cook until reduced to 1/2 cup (about 15 minutes). Remove from heat. Add butter; stir with a whisk until butter melts.

Place two bread halves on each of eight dessert plates. Divide cheese evenly among bread halves. Place two apple slices on each bread half. Drizzle 1 tablespoon cider reduction around each serving.

Roasted Root Vegetables with Apple Juice


  • 3 tablespoons butter
  • 3 cups apple juice
  • 1 cup dry white wine
  • 1 1/4 pounds turnips
  • 1 1/4 pounds parsnips
  • 1 1/4 pounds carrots
  • 1 1/4 pounds sweet potatoes
  • 1 1/4 pounds rutabagas
  • Salt and pepper to taste


Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.

Preheat oven to 425 degrees Fahrenheit.

Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.

Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.