Bring cider to boil in medium saucepan over medium-high heat. Stir in raisins, apple and cinnamon, reduce heat to low and simmer 2 minutes.
Stir in oats, increase heat to medium-high and bring to boil. Reduce heat to low and simmer, stirring frequently, until liquid is absorbed and oats are creamy, about 6 minutes.
To serve, divide among 4 individual bowls. Top each with equal amount of yogurt and nutmeg.
4 servings. Each serving:
252 calories; 27 mg sodium; 0 cholesterol; 2 grams fat; 53 grams carbohydrates; 7 grams protein; 0.96 gram fiber.
1/2 cup quick-cooking oats
1 cup skim milk
1/2 cup plain nonfat yogurt
1 cup orange juice
1/3 cup ground hazelnuts
1/4 cup fructose (or honey)
1 pound (about 1 1/2) apples
1 pound finely chopped mixed fresh fruit (about 1 peach, 3 apricots, and 1/4 honeydew melon)
From "Great Tastes: Healthy Cooking From Canyon Ranch" (Canyon Ranch, 1995).
Combine oats, skim milk and yogurt in large bowl and let sit for 5 minutes to soften oats.
Add orange juice, hazelnuts and fructose to oat mixture. Stir thoroughly.
Grate apples and immediately stir into mixture to prevent apples from turning brown. Stir in chopped fruit. Serve chilled.
8 servings. Each serving:
160 calories; 28 mg sodium; 3 mg cholesterol; 5 grams fat; 28 grams carbohydrates; 4 grams protein; 0.57 gram fiber.