Fast Creamy Baked Apples - Fat Free
Apples are so good for you and make a wonderful dessert or even breakfast. This one is somewhere in between and best of all it doesn't have any fat! Can be ready start to finish in under 10 minutes - made in the microwave and can be easily scaled up or down for the number of people you're serving. If your looking to make this more dessert-like, include the optional toppings! WW points w/out optional ingredients = 1
- Ready In:
- 1 medium apple, cubed into bite-size chunks
- 1 teaspoon Splenda granular
- 1 1⁄2 teaspoons cornstarch
- 1⁄2 teaspoon cinnamon
- 1⁄4 - 1⁄2 teaspoon vanilla
- 1⁄3 cup water, cold
- 2 tablespoons granola cereal (optional)
- 2 tablespoons fat-free cool whip (optional)
- 1 dash cinnamon (optional)
- Using a small to medium sized microwave-proof bowl (with lid if you have one), combine Splenda, cornstarch and cinnamon.
- Add 1/3 cup of cold water & vanilla, and whisk until blended. Add diced apple coat them with the cinnamon mixture.
- Cover the dish and microwave for 2 1/2 minutes - apples should appear translucent and be soft, but not be wrinkled. Microwave temperatures vary, so keep an eye on them.
- Leaving the lid on the bowl, allow sauce to thicken on counter or in microwave and cool for a couple of minutes.
- Enjoy fat-free apple dessert OR top with granola, cool whip and sprinkle with cinnamon if desired!
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I loved how easy this recipe was to make! I didn't have access to great measuring devices, so I might not have used the exact amounts of each ingredient listed. I used a firm gala apple, unpeeled. Instead of Splenda, I used one packet of Truvia. I cooked it for about 1 and 1/2 minutes, stirred it around, then cooked it for the remaining minute. The apple chunks had a great soft texture. I topped them with a bit of vanilla sucralose because I wanted a stronger vanilla flavor (I had used a sort of vanilla flavoring instead of pure vanilla extract for the sauce), and because I have a bit of a sweet tooth. The sauce did thicken, but not quite as much as I would have liked. That might have been due to the fact that I wasn't quite sure how much corn starch I used, though. I think these would taste great with vanilla ice cream or as the filling for a crêpe!