The Clinton Herald, Clinton, Iowa

November 5, 2013

Swap in some ingredients for holiday menu makeovers

Associated Press
The Clinton Herald

---- — Appetizers and salads are a great way to curb overeating. Guests who nibble on fresh, light fare are less likely to stuff themselves with fat and calorie-laden dishes at mealtime.

This recipe for Butternut Squash Whole Grain Crostini offers a full spectrum of fall flavors.

Fall Harvest Fruit Salad with Whole Grain Croutons

Ingredients: 4 slices Roman Meal bread 2 tablespoons butter, melted 1/4 cup sugar 11/2 teaspoon ground cinnamon 3 cups pears, thinly sliced 3 cups apples, thinly sliced 1/2 cup cranberries, sweetened, dried 2 tablespoons fresh lemon juice 1/2 cup walnuts or hazelnuts, toasted

Preparation: Trim crusts from bread slices and cut into 1/2-inch cubes. Place bread cubes on foil-lined baking sheet. Let stand for 2 hours or overnight. Place bread cubes in medium bowl; drizzle with butter and sprinkle with sugar and cinnamon. Stir gently until evenly coated. Preheat oven to 350ºF. Bake 8 to 10 minutes, stirring once, or until crisp. Cool completely. Combine pears, apples, cranberries and lemon juice in serving bowl. Top with nuts and cinnamon-sugar croutons. Serve immediately. Servings: 8