Craving a cozy treat to warm you up on these cool fall nights? You can’t go wrong with this combination of baked apples and apple pie spice, all folded into a moist cake and topped with walnuts.
- 2 1/2 cups chopped sliced Granny Smith apples (about 2 large apples)
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons apple pie spice
- 3/4 teaspoon salt
- 3/4 cup sugar substitute*
- 1/4 cup plus 2 tablespoons packed brown sugar
- 4 1/2 tablespoons margarine or butter, melted
- 3/4 cup fat-free (skim) milk
- 3 eggs
- 1 1/2 teaspoons vanilla
- 1/2 cup chopped walnuts
Preheat oven to 350°F. Spray 8- or 9-inch square baking pan with nonstick cooking spray. Place apples in prepared pan.
Combine flour, baking powder, apple pie spice, and salt in small bowl.
Whisk sugar substitute, brown sugar and margarine in medium bowl until blended. Whisk in milk, eggs, and vanilla. Stir in flour mixture until smooth. Pour over apples. Sprinkle walnuts over batter.
Bake 45 to 55 minutes or until knife inserted into center comes out clean and apples are tender. Cool 10 minutes. Serve warm; refrigerate leftovers.
*Note: This recipe was tested with sucralose-based sugar substitute.
Yield: 9 servings.
Nutrition Facts Per Serving:
Calories: 204 calories, Carbohydrates: 23 g, Protein: 5 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 71 mg, Sodium: 403 mg, Fiber: 2 g
Exchanges per serving: 1 1/2 Diabetic Carb Count, 1 1/2 Bread/Starch, 2 Fat.
Copyright Diabetic Cooking.