Diabetic baked apples

Yield: 1 Servings

Measure Ingredient
6 Baking apples (Stayman, Rome, etc) (up to 8)
1 (12-oz) cans Diet Black Cherry or Diet Raspberry Soda (up to 2)
Ground Cinnamon (optional)

Source: My mom and probably Weight Watchers circa 1970? Preheat oven to 350 degrees Fahrenheit.

Wash and core the apples. Use a vegetable peeler or paring knife and remove the skin from the top third of the apple. Place the apples, peeled side up, in a glass deep dish pie pan or other baking dish. Pour soda over the tops to fill the holes and leave about ½ inch to 1 inch of liquid in the pan.

Sprinkle with cinnamon if desired.

Cover the pan with another deep dish pie pan or cover. Bake until soft, basting occasionally. About ½ way through, you may want to turn the apples upside down so that they take on the pretty red color and sweetness of the soda. (It is also easier than remembering to baste them.) Just remember to turn them right-side up when you remove them from the oven.

Store them in the liquid.

Serve hot or cold.

Diabetic exchange per serving: 1 fruit. Posted to JEWISH-FOOD digest V97 #112 by Goldtag1@... on Apr 5, 1997

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