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!
Comments are closed
Comments are now closed on all PastaQueen entries. The blog is an archive only so I don't have to deal with spammers. For fresh discussions please visit JennetteFulda.com.