SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 173.9
  • Total Fat: 7.8 g
  • Cholesterol: 5.2 mg
  • Sodium: 62.4 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 1.6 g

View full nutritional breakdown of Diabetic-Friendly Apple Dessert calories by ingredient
Report Inappropriate Recipe

Diabetic-Friendly Apple Dessert

Submitted by: MILEHIGHMAMA

Introduction

This is an adaptation of another delicious recipe. I subbed the brown sugar blend for turbinado sugar, and use butter instead of Benecol spread. I also increased the cinnamon from 1 tsp to 2. This is an adaptation of another delicious recipe. I subbed the brown sugar blend for turbinado sugar, and use butter instead of Benecol spread. I also increased the cinnamon from 1 tsp to 2.
Number of Servings: 6

Ingredients

    1/4 cup Splenda Brown Sugar Blend
    2 teaspoons ground cinnamon
    3 tablespoons unsalted butter, divided & softened
    12 oz fresh granny smith apple wedges
    2/3 cup coarsely crushed gingersnap cookies, such as Trader Joe's (10 cookies=2/3 cup crushed=2 ounces)
    1/3 cup chopped walnuts



Directions

Preparation
Heat oven to 350F. Combine sugar and cinnamon and set aside. Melt 1 tablespoon of the butter in a 12-inch nonstick skillet over medium-high heat. Add apples and saute 2 minutes or until beginning to soften. Stir in half of the sugar mixture and continue to saute 3 to 4 minutes or until sugar melts and juices from apples form a glaze. Divide mixture among six 6-8-ounce custard cups or ramekins. Combine cookies, walnuts, remaining sugar mixture and remaining 2 tablespoons spread, tossing well to distribute the butter evenly. Sprinkle mixture over apples. Bake uncovered 20 minutes or until apples are tender. Serve warm or at room temperature

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MILEHIGHMAMA.






Great Stories from around the Web


Rate This Recipe