Let apple pie be the apple of your eye with these delish diabetic-friendly desserts. Criss-crossed with pastry, they taste as good as they look.
2 large red apples
60 ml unsweetened apple sauce
60 ml water
3 tsp wholemeal flour
2 tsp caster sugar
pinch mixed spice
½ of 1 25% reduced-fat puff pastry sheet
1 x 60 g egg, lightly whisked
2 tsp demerara sugar
1 Tbsp caramel topping
- Preheat oven to 200°C (fan-forced). Line a small baking dish with baking paper.
- Cut the apples in half crossways. Use a small spoon to scoop out the flesh, discarding the seeds. Reserve the skin. Chop the flesh and place in a small saucepan with the apple juice, water, flour, sugar and spice. Bring to a simmer over medium heat. Cook, covered, for 5-6 minutes or until the apple is almost tender.
- Spoon the cooked apple mixture evenly between the apple halves. Place in the baking dish. Cut the pastry into strips and make a lattice pattern over the tops of the apple. Brush the pastry with the egg and sprinkle with the sugar. Bake for 20-25 minutes or until the apples are tender and the pastry is golden brown.
- Drizzle the caramel sauce over the apples and serve.