Apple Pudding Cake from Healthy Diabetic Recipes

Apple Pudding Cake Recipe

Recipe Ingredients:

2 large Apples (McIntosh & Granny Smith are great)
1 1/2 tsp Lemon juice
Equivalent of 5 tbsp. sugar in your favorite sugar substitute (Equal won't work in this one)
1/2 tsp 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
Equivalent of 3 tbsp. brown sugar in Sweet n'Low Brown Sugar substitute or ordinary sugar substitute**
2/3 cup Cold water
1 cup Boiling water
**PERSONAL NOTE from Ursula R. Taylor - or use Brown SugarTwin...

Recipe Instructions:

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.

Servings: 10

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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