Baked Camembert with Apples and Cranberries

Camembert
 1  small eating apple, chopped
 25  g (1 oz) flaked almonds
 25 g (1 oz) dried cranberries
 1  tablespoon light soft brown sugar
 1/4 teaspoon ground cinnamon
 15  g (1/2 oz) butter or margarine, melted
 1  round (250 g) Camembert cheese (about 10 cm/4 in diameter)
Apple wedges, assorted crackers or a baguette
  1. Preheat oven to 180°C/350°F/Gas 4. Remove centre core from apple with The Corer. Coarsely chop apple using Food Chopper. Combine apple, almonds, cranberries, soft brown sugar and cinnamon in Small Batter Bowl; mix gently. Stir in melted butter until ingredients are moistened.
  2. Cut Camembert in half horizontally using Utility Knife. Place one half of Camembert (rind-side down) on Small Bar Pan. Spoon half of apple mixture onto bottom half of Camembert, spreading evenly. Top with remaining half of Camembert, rind-side up. Spoon remaining apple mixture over top.
  3. Bake 12-15 minutes or until cheese is soft and just begins to melt. Serve with apple wedges or assorted crackers.
Yield: Serves 8
Per serving: Energy 584 kJ (143 kcal); Protein 8 g; Carbohydrate 4 g; Fat 11 g; Fibre 0,2 g; Sodium 0,5 g
Tool Tip: Variation: Baked Camembert with Pesto & Mushrooms: Using Food Chopper, chop 115 g (4 oz) mushrooms and 25 g (1 oz) seasoned croutons. In Small Sauté Pan, cook mushrooms in 2 teaspoons olive oil 2-3 minutes over a medium-high heat; remove pan from heat. Add chopped croutons and 2 tablespoons prepared pesto sauce; mix gently. Assemble and bake Camembert as recipe directs. Garnish with strips of red pepper.
Nutrients per serving: 571 kJ (140 kcal); 7 g protein; 5 g carbohydrate; 10 g total fat; 5 g saturated fat; 0 g fibre; 0,2 g sodium
© null The Pampered Chef used under license.
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