Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
4 cooking apples, about 225 g/8 oz each 85 g/3 oz blueberries 2 tbsp maple syrup, or to taste 6 tbsp water low fat Greek-style yogurt, to serve.
1 Preheat the oven to 200°C/400°F/Gas Mark 6. Using an apple corer or small, sharp-pointed knife, remove the central core. Make a thin slit around the centre of each apple skin. If necessary, cut off a thin slice from the base of each apple to ensure that the apples stand upright. Place the apples in a large ovenproof dish. 2 Fill the centre of each apple with the blueberries and pour the maple syrup over the apples. Add the water to the dish and bake for 45 minutes,1 hour, or until the flesh feels tender when pierced lightly with a knife. 3 Remove from the oven and serve with low fat Greek-style yogurt.
calories per apple 78