Sugar Free Apple Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 or 5 apples of your choice (can use canned pie filling)20 packets of Splenda1 tsp cinnamon1 tsp cornstarch1/2 Tbs lite oleoFlour tortillas (not the soft ones)1—2 cups sugar free syrup (I used butter flavor)
Preheat oven to 350°
Peal and dice apples. Simmer with cinnamon and oleo in enough water to cover until soft. Mix in measuring cup a 1/2 cup of water and cornstarch; stir into apples and cook until thick. After removing from heat, stir in Splenda to taste. ( This is because some apples are sweeter than others.) Spoon apple mixture in a line across tortilla about 1/3 from any edge and roll. Place in a dish sprayed with pam.
Heat syrup and 1/2 tsp cinnamon until hot. Pour over enchiladas. Let sit for 20 minutes. Bake for 20 to 30 minutes, uncovered. If you want softer ones, just turn half way through cooking and loosely cover with foil.
To change up you can use any fruit filling of your choice.
Top with cool whip, sugar free ice cream, or sugar free caramel sauce.
Number of Servings: 12
Peal and dice apples. Simmer with cinnamon and oleo in enough water to cover until soft. Mix in measuring cup a 1/2 cup of water and cornstarch; stir into apples and cook until thick. After removing from heat, stir in Splenda to taste. ( This is because some apples are sweeter than others.) Spoon apple mixture in a line across tortilla about 1/3 from any edge and roll. Place in a dish sprayed with pam.
Heat syrup and 1/2 tsp cinnamon until hot. Pour over enchiladas. Let sit for 20 minutes. Bake for 20 to 30 minutes, uncovered. If you want softer ones, just turn half way through cooking and loosely cover with foil.
To change up you can use any fruit filling of your choice.
Top with cool whip, sugar free ice cream, or sugar free caramel sauce.
Number of Servings: 12
Nutritional Info Amount Per Serving
- Calories: 164.6
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 57.1 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 0.7 g
- Protein: 3.0 g
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