Diabetic-Friendly Apple Dessert
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
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 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.
