Preheat the oven to 180 ˚C. Mix all the ingredients, except the apples and tea, until well combined.
Place apples in an oven dish and fill with the coconut mixture and pour tea over. Cover with foil and bake for 20 minutes. Remove the foil and spoon over liquid.
Bake for another 10-20 minutes, uncovered, until just soft, but not burst open. The apples shouldn’t fall apart.
Serve with 2 tbsp (30 ml) plain low-fat yoghurt per person.
The same recipe can be used to roast different fruit like pears, pineapple, naartjies or peaches, berries and plums in summer. Use one or a combination of seasonal fruit, cut in wedges, slices or quarters and sprinkle with the coconut mixture. Roast as above or until the fruit is cooked, but not mushy.
A flavoured Rooibos tea will work as well. And whole spices like cinnamon sticks, cloves, allspice or cardamom are all delicious added to the fruit.
A low-sugar homemade custard: Prepare custard with 2 cups (500 ml) milk, 3 tbsp (45 ml) custard powder and 2 tbsp (30 ml) sugar, following the cooking instructions on the packaging. Season with vanilla essence and lemon rind to taste.
Serve ⅓ cup (80 ml) custard per person for 6 people.
NUTRITIONAL INFO PER PORTION:
Energy 728 kj
Protein 3,2 g
Fat 7,4 g
Carbohydrates 19,7 g
Salt 0,1 g