Apple pudding cake

Yield: 10 servings

Measure Ingredient
2 larges Apples (McIntosh & Granny Smith are great)
1½ teaspoon Lemon juice
\N \N Equivalent of 5 tbsp. sugar in your favorite sugar substitute (Equal won't work in this one)
½ teaspoon Cinnamon
1 pinch Nutmet
1 pinch Allspice
1 cup Self-rising flour
1 large Egg OR 2 egg whites OR 1/4 cup egg substitute
\N \N Equivalent of 3 tbsp. brown sugar in Sweet n'Low Brown Sugar substitute or ordinary sugar substitute**
⅔ cup Cold water
1 cup Boiling water
\N \N **PERSONAL NOTE from Ursula R. Taylor - or use Brown SugarTwin...

SOURCE: Slim Gourmet Sweets and Treats by Barbara Gibbons and formatted into MM by Ursula R. Taylor - who got the recipe at a diabetic conference.

Core and slice the apples. Arrange in rows or circles in a square or round 9 inch baking pan, sprayed with non-stick spray. Sprinkle lightly with lemon juice, sweetener and spices.

Mix flour, egg, brown sugar substitute, and cold water. Beat until smooth. Spoon batter over the apples.

Pour boiling water over the batter in a thin stream. Bake uncovered in a pre-heated oven at 375 degrees for 30 minutes.

MAKES 10 servings. Each serving counts as 1 starch. Each serving has 80 calories and 0 grams of fat.

Served warm this dessert has a sauce. Served, cold, it has a glaze. This desert does not turn brown like desserts with sugar. For richer color, sprinkle with cinnamon and garnish with grapes.

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