Diabetic-Friendly Apple Dessert
- Minutes to Prepare:
- Minutes to Cook:
- 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
Preparation
Heat oven to 350°F. 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.
Heat oven to 350°F. 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.
Nutritional Info 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