- Jun 27, 2012
- 43
- 1
- 32
Ingredients:
4 cup granny smith apples - peeled cored sliced =or=-
4 cup rome apples, peeled cored sliced
1 1/2 cup whole milk
4 eggs
1/2 cup all-purpose flour, sifted
1/4 cup sugar or Splenda
1 1/2 tsp pure vanilla extract
a couple TBS of dark rum is also good – the alcohol cooks out
Instructions:
Preheat oven to 350 degrees. Use a 10" nonstick deep pie plate or spray the pan with vegetable pan-coating. Arrange apple slices evenly in pan. Use a blender or food processor to combine milk and eggs. Add remaining ingredients and blend for 5 seconds. Scrape down sides of blender with a spatula and blend until ingredients are mixed together, about 30 seconds. A bowl and whisk can be used to prepare batter by hand. Spread the batter over the apples. Bake for 1 hour or until custard forms and the cake tests done by inserting a toothpick form and the test done by inserting a toothpick that comes out clean. Serve warm or at room temperature.
Food Exchange per serving: 1 FRUIT EXCH + 1/2 WHOLE MILK EXCH
CAL: 148;
CHO: 22g; PRO: 5g; FAT: 5g; SOD: 57mg; CHOL: 143mg;
LOW-SODIUM DIETS:
Adapted from The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.;M.S. and Katharine Middleton
4 cup granny smith apples - peeled cored sliced =or=-
4 cup rome apples, peeled cored sliced
1 1/2 cup whole milk
4 eggs
1/2 cup all-purpose flour, sifted
1/4 cup sugar or Splenda
1 1/2 tsp pure vanilla extract
a couple TBS of dark rum is also good – the alcohol cooks out
Instructions:
Preheat oven to 350 degrees. Use a 10" nonstick deep pie plate or spray the pan with vegetable pan-coating. Arrange apple slices evenly in pan. Use a blender or food processor to combine milk and eggs. Add remaining ingredients and blend for 5 seconds. Scrape down sides of blender with a spatula and blend until ingredients are mixed together, about 30 seconds. A bowl and whisk can be used to prepare batter by hand. Spread the batter over the apples. Bake for 1 hour or until custard forms and the cake tests done by inserting a toothpick form and the test done by inserting a toothpick that comes out clean. Serve warm or at room temperature.
Food Exchange per serving: 1 FRUIT EXCH + 1/2 WHOLE MILK EXCH
CAL: 148;
CHO: 22g; PRO: 5g; FAT: 5g; SOD: 57mg; CHOL: 143mg;
LOW-SODIUM DIETS:
Adapted from The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.;M.S. and Katharine Middleton
