Servings: 1 breakfast entree (4 blocks)
From "The Soy Zone"
1/4 to 1/3 cup purified water (less for a gas range; more for electric)
1/4 teaspoon powdered cinnamon or ginger
1 tablespoon raisins
1 1/2 apples, halved and cut into eighths or 2-inch cubes
4 ounces low-fat mozzarella or cheddar-style soy cheese, grated or cut in thin
12 almonds, raw or lightly toasted
Add water, spice and raisins to an 8- or 9-inch skillet with a lid. If cooking for two, use two small skillets or one 10- to 12-inch skillet; for four people, use a 12- to 13-inch skillet. Wash apples; peel if desired. Halve apples and scoop out the inner core with a teaspoon, grapefruit spoon or melon baller. Slice and add to skillet. Cover and bring to boil. Reduce heat and simmer for about 4 to 6 minutes, until almost tender. Meanwhile, weigh cheese unless it comes in 1-ounce logs (as is the case with string cheese) and grate. Remove lid from skillet; sprinkle nuts, then cheese over fruit. Cover and simmer for 2 to 3 minutes until cheese melts, then remove from heat. Or simply sprinkle on cheese, cover and remove from heat. Use a spatula to slide apple and cheese onto a dinner plate. Serve immediately.