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Diabetic Recipe – Apple Desserts

Source: Diabetic Living Fall 2007

Cheddar-Walnut Apple Cobbler


3 tbsp sugar
2 tbsp all-purpose flour
1/8 tsp ground nutmeg
6 c 1-inch pieces unpeeled, cored red cooking apples (about 6 large)
1/4 c dried cranberries or dried tart cherries (optional)
1/3 c whole wheat pastry flour or whole wheat flour
1/3 c all-purpose flour
1 1/2 tsp sugar
3/4 tsp baking powder
1/8 tsp salt
2 tbsp butter
1/4 c shredded reduced-fat sharp cheddar cheese (1 oz)
3 tbsp finely chopped toasted walnuts
1/4 c fat-free milk
1 tbsp fat-free milk


Preheat oven to 400 degrees F. In a large bowl, combine the 3 tablespoons sugar, the 2 tablespoons all-purpose flour, and the nutmeg. Add apples and cranberries, if desired. Transfer mixture to a 2-quart rectangular baking dish. Cover and bake for 10 minutes. In a bowl, combine pastry flour, the 1/3 cup all-purpose flour, the 1 1/2 teaspoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cheese and walnuts. Add the 1/4 cup milk all at once to flour mixture. Using a fork, stir just until moistened. On a lightly floured surface, knead dough for four to six strokes or until nearly smooth. Divide dough into six equal portions. Using your hands, roll each portion of dough into a 12-inch-long rope. Cut two of the ropes in half to make four 6-inch-long ropes. Uncover apples in dish: stir gently. Arrange the four long ropes on top of apple mixture in rows about 1 1/2 inch apart, parallel to the long sides of dish. Place the four short ropes across the long ropes to form a grid. If desired, weave to form a lattice. Brush dough with the 1 tablespoon milk. Bake, uncovered, for 25 to 30 minutes or until dough is brown and apples are tender. Cool for 20 minutes on a rack. Serve warm.

Makes 8 (3/4-cup) Servings.

Dietary Exchanges: 1 Fruit, 0.5 Carbohydrates, 0 Fat

Nutrients Per Serving:
161 Calories
6 g Total Fat
3 g Saturated Fat
10 mg Cholesterol
115 mg Sodium
26 g Carbohydrates
3 g Fiber
3 g Protein


Apple Puffed Oven Pancake


1 tbsp butter
3/4 c refrigerated or frozen egg product, thawed, or 3 eggs
1/2 c all-purpose flour
1/2 c fat-free milk
1/4 tsp apple pie spice
1/8 tsp salt
nonstick cooking spray
2 medium apples, cored and thinly sliced
2 tbsp packed brown sugar or brown sugar substitute equivalent to 2 tbsp brown sugar
2 tsp water
1 recipe Caramel Sauce or 1/2 c purchased sugar-free caramel sauce
Sifted powdered sugar (optional)


Preheat oven to 400 degrees F. Place butter in a 10-inch ovenproof skillet with flared sides: place in oven for 3 to 5 minutes or until butter is melted. In a medium bowl, whisk eggs, flour, milk, apple pie spice, and salt until smooth, pour into hot skillet. Bake for 20 to 25 minutes or until puffed and brown. Lightly coat an unheated medium saucepan with cooking spray. Preheat over medium heat. Add apples, brown sugar, and water. Cook for 4 to 5 minutes or until apples are golden tender, stirring often. Spoon apple mixture into pancake; drizzle with Caramel Sauce. If desired, sprinkle edge with powdered sugar. Cut into wedges.

Caramel Sauce: In a saucepan, stir together 2 tablespoons packed brown sugar* and 1 1/2 teaspoons cornstarch. Stir in 1/2 cup water. Boil gently, uncovered, for 3 minutes, stirring constantly. Remove from heat. Sitr in 1 teaspoon butter and 1/2 teaspoon vanilla.

*Sugar Substitutes: Choose from Sugar Twin Granulated Brown or Sweet ‘N Low Brown to substitute for brown sugar in pancake. Follow directions to use amount equivalent to 2 tablespoons brown sugar. We don’t recommend a substitute for the Caramel Sauce.

Makes 6 Servings.

Dietary Exchanges: 0.5 Fruit, 1 Carbohydrate, 0.5 Fat

Nutrients Per Serving:
145 Calories
3 g Total Fat
2 g Saturated Fat
7 mg Cholesterol
136 mg Sodium
25 g Carbohydrates
1 Fiber
5 g Protein


Pecan-Apple Custards


nonstick cooking spray
1/2 c unsweetened applesauce
1/2 c fat-free milk
1/4 c refrigerated or frozen egg product, thawed, or 1 egg, slightly beaten
3 tbsp packed brown sugar or brown sugar substitute equivalent to 3 tbsp brown sugar
1 tbsp butter, melted
1/2 tsp vanilla
3/4 c chopped, cored cooking apple (1 small)
1/3 c rolled oats
2 tbsp chopped pecans, toasted
Sifted powdered sugar (optional)


Preheat over to 375 degrees F. Lightly coat for 8-ounce ramekins with spray. Place in a 15x10x1-inch pan. In a medium bowl, combine applesauce, milk, egg, brown sugar, butter, vanilla, and maple flavoring. Stir in apple and oats. Divide among ramekins. Bake aobut 25 minutes or until a knife inserted near centers comes out clean. Cool for 15 minutes on a wire rack. Sprinkle with pecans and sugar, if desired.

Makes 4 Servings.

Dietary Exchanges: 0.5 Fruit, 1 Carbohydrate, 1 Fat

Nutrients Per Serving:
154 Calories
6 g Total Fat
2 g Saturated Fat
5 mg Cholesterol
63 mg Sodium
23 g Carbohydrates
2 g Fiber