• 9 or 10 medium cooking apples, peeled, cored, cut into quarters
• 1/4 cup orange juice
• 2 teaspoons vanilla
• 2 teaspoons ground cinnamon
• 1/4 cup low-fat sugar-free frozen yogurt, if desired

1. In a large saucepot, combine the apples, orange juice, vanilla, and cinnamon. Cover and simmer about 30 minutes or until apples are tender, stirring occasionally.

2. Mash apples using potato ricer or masher until smooth. Top each serving with a heaping teaspoon of frozen yogurt.

NOTE:Makes 8 servings.

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• 1 small butternut or buttercup squash (about 1 pound)
• 1/2 cup apple cider or water
• 2 small apples, peeled and cubed
• 2 tablespoons sugar
• 1 tablespoon no-trans-fat margarine or butter
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

1. Peel squash with vegetable peeler. Cut squash in half; remove seeds and fibers. Cut squash into 1/2-inch cubes.

2. In a 1-1/2 quart microwavable casserole place squash and cider. Cover; microwave on high 5 to 7 minutes, stirring once halfway through cooking, until squash is tender.

3. Stir in remaining ingredients. Cover; microwave on high 2 to 3 minutes longer, stirring once halfway through cooking, until squash and apples are very tender. Serve immediately. If desired, mash before serving.

NOTE:Makes 6 servings.

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