Tuesday, December 02, 2008
An apple a day....
I hope you all had a fabulous Thanksgiving! Fortunately, I didn't stuff myself quite as much as last year, so there's no need to invest in pants with elastic waistbands. However, I did indulge in a number of yummy treats, including some fabulous homemade ginger snap cookies.
Also, two nights ago, I went over to a friend's house to help decorate the Christmas tree and wound up enjoying some delicious hot apple cider topped off with brandy. It truly was the perfect treat on a chilly night! For all you calorie counters out there, I have some sucralose-sweetened recipes for you. Check it out.
Cinna-Ginger Spice Cookies
Mulled Cranberry Cider
Caramel Apple Cider
And since we're already on the topic of items containing apples, I thought I'd remind you all that it is National Apple Pie Day tomorrow. So if you'd like to dig into that most American of desserts, check out this low-cal, sugar-free recipe.
7 cups baking apples, thin-sliced, cored, peeled
1 cup SPLENDA® No Calorie Sweetener, Granulated
3 tablespoons cornstarch
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1. Preheat oven to 425 degrees F. Place one crust into a 9-inch pie pan.
2. Place sliced apples into a large mixing bowl and set aside. Combine SPLENDA® Granulated Sweetener, cornstarch, cinnamon, nutmeg and salt in a small bowl. Sprinkle mixture over apples and toss. Spoon apple mixture into piecrust. Place the second crust over the filling. Seal edges, trim and flute. Make small openings in the top crust.
3. Bake in preheated 425 degrees F oven 40-50 minutes or until the top crust is golden. Serve warm or chilled.