Apple Peel

Apple Peel

Baked Apples With Caramel Sauce, Apple Pudding, and Apple Dumplings All Diabetic Friendly

The crisp fall air and warm apple desserts just seem to go hand-in-hand.  If you are diabetic and looking for ways to enjoy Fall's apple bounty, here are some recipes to try.

BAKED APPLES WITH CARAMEL SAUCE

4 large baking apples

1/2 tsp cinnamon

1/8 tsp nutmeg

1/2 cup uncooked oats

1/4 cup raisins

2 tbsp butter, softened

1/2 cup sugar-free caramel topping (Smucker's has a good one.)

Preheat oven to 400 degrees.  Spray an 8-inch baking dish with nonstick cooking spray.

Wash apples thoroughly and core.  Cut a small slice off the bottom is necessary to make apple sit upright.  In a small mixing bowl, combine cinnamon, nutmeg, oats, raisins and butter; combine well.  Stufff mixture into apples.  Cover pan with aluminum foil and bake for 45-50 minutes until apples are tender.  Remove from oven and drizzle caramel topping over apples.  Serve warm.

BAKED APPLE PUDDING

3 medium-size cooking apples, peeled and sliced

Non-stick cooking spray for baking pan

1 cup flour

1 tsp baking powder

1/4 tsp salt

1/3 cup salt-free butter

1/3 cup Splenda

1/2 tsp grated lemon peel

1/2 tsp vanilla extract

1 egg

1/2 cup low-fat milk

Preheat oven to 375 degrees.  Spray an 8-inch square baking pan with non-stick cooking spray.  Arrange apple slices in bottom of the pan.  Set aside.

In a small mixing bowl, combine flour, baking powder, and salt.  Stir mixture to blend well.  Set aside.

In a medium mixing bowl, combine butter, Splenda, peel and vanilla.  Using an electric mixer, beat at medium speed until well blended.  Add egg and beat until fluffy.  Add flour mixture alternately with the milk, beginning and ending with flour.  Spoon batter over apples and bake 40-45 minutes or until a toothpick inserted in the center comes out clean.  Serve while hot.

,APPLE DUMPLINGS

2 cups self-rising flour

1/2 cup shortening

3/4 cup low-fat milk

5 cups chopped apples

1 cup Equal Sugar-Lite

1 tsp cinnamon

Preheat oven to 375 degrees.  Cut flour into shortening as if making a pie crust.  Add milk.  Make into a dough and roll out into a rectangle.  Add Equal and cinnamon to apples and mix together.  Spread apple mixture over dough.   Roll up jelly-roll style and cut into slices.  Place into a baking pan and pour syrup over all.  Bake 1 hour. 

To make sauce:  Bring to boiling:

2/3 cup butter, 1/4 cup sugar, 1 1/4 cups Splenda and 1 1/2 cups boiling water

NOTE:  The sauce in this recipe uses 1/2 cup sugar.  You can substitute 1/2 cup unsweetened applesauce or go with the sugar if you don't like the applesauce results.  But be aware of this when fitting this recipe into your diet!

Enjoy!

 

About the Author

A grandmother with diabetes along with other autoimmune diseases, Linda enjoys sharing what she has learned about living with diabetes with others who might benefit. Visit her website at http://diabeticenjoyingfood.squarespace.com for more of her recipes. She also has a vintage recipe website at http://grandmasvintagerecipes.blogspot.com

is it necessary to peel the apples for making apple pie ?

no it isn't necessary to peel apples for making a apple pie.
If you leave the peels on you keep all the nutritional factors of the apple in the pie as well.
I think it is more of a personal liking or disliking...But taking the peels off also makes it so the apples get soft and you don't bite into the hard skin of the apple when eating the pie.
You can try it both ways and see which way you prefer.
Good luck.

Rebecca Soni - Continuous Apple Peel

 

---

We hope you liked our selection of Apple Peel, here a few more related products that might interest you;

 

---

Other recommended sites for Apple Peel

 

---

Apple Peel