Sugar Free Apple Butter
- Number of Servings: 15
Ingredients
4 lbs cooking apples, washed, UNPEELED, cored and cut into quarters (12 cups, try MacIntosh, Jonagold, Northern Spy or Gravenstein) 1/2 cup Splenda granular 1 teaspoon cinnamon 1 pinch cloves 1/4 teaspoon ground allspice
1. Slice apples into a crock pot. Cook on low until they're very soft, 4-5 hours.
2. Remove from crock pot & press soft apples through a sieve to remove the peels. Stir in the Splenda, cinnamon, cloves and allspice. Return mixture to crock pot and cook another 3-4 hours on low setting. (Mixture should reduce to about 4 cups).
3. Spoon into clean jars (half-pint jelly jars are perfect), leaving an inch of headroom. Cover with lids & freeze the jars that you want to use later. Store thawed apple butter in the refrigerator.
4. Note: for oven prep, cook apples for 2 hours on 350°F After sieving & adding spices and Splenda return to oven for another hour.
5. Serving size listed is 1 tablespoon.
Number of Servings: 15
Recipe submitted by SparkPeople user SNIPPETS.
2. Remove from crock pot & press soft apples through a sieve to remove the peels. Stir in the Splenda, cinnamon, cloves and allspice. Return mixture to crock pot and cook another 3-4 hours on low setting. (Mixture should reduce to about 4 cups).
3. Spoon into clean jars (half-pint jelly jars are perfect), leaving an inch of headroom. Cover with lids & freeze the jars that you want to use later. Store thawed apple butter in the refrigerator.
4. Note: for oven prep, cook apples for 2 hours on 350°F After sieving & adding spices and Splenda return to oven for another hour.
5. Serving size listed is 1 tablespoon.
Number of Servings: 15
Recipe submitted by SparkPeople user SNIPPETS.
Nutritional Info Amount Per Serving
- Calories: 59.6
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 0.2 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 2.7 g
- Protein: 0.2 g
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