Title: Apple Pudding Cake
Categories: Diabetic Cake Dessert Party
Yield: 10 Servings
| 2 | lg | Apples (McIntosh & Granny Smith are great) |
| 1 1/2 | ts | Lemon juice |
| | | Equivalent of 5 tbsp. sugar in your favorite sugar substitut |
| 1/2 | ts | Cinnamon |
| 1 | pn | Nutmet |
| 1 | pn | Allspice |
| 1 | c | Self-rising flour |
| 1 | lg | Egg OR 2 egg whites OR 1/4 cup egg substitute |
| | | Equivalent of 3 tbsp. brown sugar in Sweet n'Low Brown Sugar |
| 2/3 | c | Cold water |
| 1 | c | Boiling water |
| | | **PERSONAL NOTE from Ursula R. Taylor - or use Brown SugarTw |
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.