Recipe – Splenda Cinnamon Apples

Mmmm, I did some experimental cooking in the kitchen yesterday and came up with a fairly healthy version of cinnamon apples. My brother bought us Boston Market when we visited his new apartment last week and it killed me that I couldn’t have the cinnamon apples as they are truly divine. Actually, the only sides I could get were the steamed veggies and green beans. <sigh> It’ll be nice when I only have to maintain my weight and not lose it because I’ll be able to have potatoes and sugar again, but that is still a year away.

So, as I was saying, there is a recipe in the South Beach Cookbook for an almond apple souffle. I just did that part for the apples and replaced the almond extract with cinnamon sprinkles. It was soooo good. I even dolloped some whip cream on top. My one concern is that the apples probably have less fiber because they are peeled. Next time I might try making them with peel in tact and see what happens. Recipe follows:

Core and peel 3 medium sized baking apples (or 2 large Red Delicious as I did). Combine with 1/4 cup water in a 2qt sauce pan. Bring to boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and mix in 3 tbsp of Splenda (or sugar substitute of your choice). Sprinkle on cinnamon and enjoy!