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.
Per Serve: 794kJ, protein 2g, fat 4g (sat. fat 1.6g), carbs 29g, fibre 2g, sodium 49mg. Carb exchanges: 2. Estimated GI medium.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||2.2 g|
|Total carbohydrates||36.9 g|
|- Sugars||24.9 g|
|Dietary fibre||3.5 g|