Apple Cobblerdesserts, diabetic, fruits 1 3/4 lb med-sized cooking apples; (jonathans or wealthies) 1 1/2 tablespoon fresh lemon juice 1 tablespoon cornstarch 1 teaspoon apple pie spice 1/2 teaspoon salt; divided 1 sugar substitute = 4 tb of sugar 1/2 cup flour 3 tablespoon margarine Preheat oven to 425F. PRepare inside of a 9" pie plate with vegetable pan-coating. Pare apples, remove cores, and cut apples into 1/2" slices; measure 4 cups. Combine cornstarch, spice, 1/8 ts salt, and sweetener; mix thoroughly. Add to apples and stir lightly with a fork to coat all slices. Spread apples evenly in prepared pie plate; set aside. Mix together flour and remaining 1/8 ts salt. Cut in margarine with pastry blender or for until crumbly; scatter all over top of apples. Bake about 35 minutes or until to is golden brown. Serve warm. Food Exchanges per serving: 1 FRUIT EXCHANGE + 1 FAT EXCHANGE; CAL: 117; CHO: 19g; PRO: 1g; FAT: 5g; SOD: 111mg; CHOL: 0mg; Source: The Art of Cooking for the Diabetic by Mary Abbott Hess;R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master. |
