Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Cooking apple (would work |
| \N \N | Fine with a dessert apple) |
| 1 \N | 250 gram packet of |
| \N \N | Ready-to-eat prunes |
| 4 tablespoons | Sugar |
| 1 cup | Water |
| 1 teaspoon | Lemon juice |
| ¾ cup | Flour |
| 2 teaspoons | Baking powder |
| 1 pinch | Salt |
| ⅓ cup | Skimmed milk, or substitute |
| 2 tablespoons | Apple sauce |
| 1 tablespoon | Sugar |
FILLING
TOPPING
Take a a pan that can go from stove to table; I have an 8-inch diameter enamelled steel casserole that works well.
Peel, core, and slice the apple. Place it in the pan with the prunes, sugar, water, and lemon juice. Bring it to a boil.
While it is heating, sift the flour with baking powder and salt, then stir in the milk and apple sauce. Drop the mixture by teaspoonfuls onto the hot fruit, then sprinkle with the remaining tablespoonful of sugar.
Cover the pan and simmer for 15 mins. Serve hot.
Posted by williams@... (Pete Williams) to the Fatfree Digest [Volume 14 Issue 5] Jan. 5, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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