6 small apples (Jonathan or Winesap)
1/2 cup no-sugar-added apple juice
2 tbsp sugar-free maple-flavored syrup
1 tbsp butter
6 short cinnamon sticks
Preheat oven to 350 degrees.
Core apples using an apple corer or melon baller leaving bottoms of apples intact. With a small sharp knife, cut off a strip of peel around the top part of each apple. Place apples in a 2-quart casserole or baking dish.
In a small saucepan combine the apple juice, syrup, and butter; bring to a boil. Pour the hot mixture over the apples and insert a cinnamon stick into each apple's center.
Bake apples, uncovered, at 350 degrees for 40 to 45 minutes or until tender. Brush apples occasionally with the juice in bottom of dish.
To serve, remove cinnamon sticks and pour the pan juices over the baked apples.
Per apple: Approximately 69 cal, 2 g total fat (1 g sat), 5 mg chol, 25 mg sodium, 14 g carbs, 2 g fiber, 0 g protein
Diabetic Exchanges: 1 fruit, 0.5 fat
Carb choices: 1
Note: This recipe is from an old Diabetic Living Magazine.
2 tbsp sugar-free maple-flavored syrup
1 tbsp butter
6 short cinnamon sticks
Preheat oven to 350 degrees.
Core apples using an apple corer or melon baller leaving bottoms of apples intact. With a small sharp knife, cut off a strip of peel around the top part of each apple. Place apples in a 2-quart casserole or baking dish.
In a small saucepan combine the apple juice, syrup, and butter; bring to a boil. Pour the hot mixture over the apples and insert a cinnamon stick into each apple's center.
Bake apples, uncovered, at 350 degrees for 40 to 45 minutes or until tender. Brush apples occasionally with the juice in bottom of dish.
To serve, remove cinnamon sticks and pour the pan juices over the baked apples.
Per apple: Approximately 69 cal, 2 g total fat (1 g sat), 5 mg chol, 25 mg sodium, 14 g carbs, 2 g fiber, 0 g protein
Diabetic Exchanges: 1 fruit, 0.5 fat
Carb choices: 1
Note: This recipe is from an old Diabetic Living Magazine.
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