Baked Apple Breakfast Treat (Sugar Free)

photo by kiwidutch

- Ready In:
- 7mins
- Ingredients:
- 6
- Yields:
-
1 bowl
- Serves:
- 1
ingredients
- 1 apple (your favorite type)
- 1⁄3 cup low fat cottage cheese
- 2 tablespoons Splenda sugar substitute
- 1⁄8 teaspoon almond extract
- 1⁄2 teaspoon apple pie spice
- 1⁄4 teaspoon cinnamon, ground or 1/4 teaspoon apple pie spice
directions
- Cut the apple into 8 even slices, removing the core and seeds.
- Arrange the slices in a microwave safe bowl, sprinkling with 1 Tablespoon Splenda and the apple pie spice.
- Cover and cook 1 1/2 - 2 minutes on high in the microwave.
- While apple is cooking, stir the almond extract and the other tablespoon of Splenda into the cottage cheese.
- After removing apple from the microwave, spoon the cottage cheese on top of the apple. Sprinkle cinnamon on the cottage cheese.
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Reviews
-
Totally yummy! I don't know what was better, the taste oor the smell of the apples in the microwave. I used the apple pie spice on the apples and it was just great. I loved the combination of it with the hint of almond extract in the cottage cheese. This dish is simple and takes snacking and cottage cheese to a whole new level of good! Thank you or sharing!
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This was a great treat that I made for my mom for breakfast this morning. I wasn't sure whether it was one or two tablespoons of Splenda since you say two in the beginning and then one in the instructions. I used one and it seemed to be sweet enough. Thanks for this delicious, simple recipe! Made for Fall PAC 2008.
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Excellent! this recipe comes together so fast, so easy and is tasty, tasty, tasty ! I didn't have apple pie spice ( we don't have that here in NL, so used a smidge of allspice and some extra cinnamon) The cottage cheese goes unexpectedly well with the apple and the microwave makes this a total breeze. I'm not a breakfast person, but am trying to be, and this recipe is twisting my arm LOL. please see my rating system: 5 wonderful stars for healthiness, speed, ease and great taste of everything together. Thanks ! (Recipe made for Pick A Chef Spring 2008)
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