Nechama Cohen, Founder and Executive Director of the Jewish Diabetes Association (JDA) and author of EnLITEned Kosher Cooking, shares this low-carb, fat-free recipe for Applesauce. Cohen writes, "It’s hard to go back to store-bought applesauce after tasting this delicious, refreshing dessert. The trick to this great dish is tea bags. Be daring and try a variety of different flavors."
Ingredients:
- 10 medium Granny Smith apples, peeled and sliced into eighths
- juice of half a lemon
- dash of salt
- 1 teaspoon vanilla extract
- 3-4 flavored tea bags of your choice
- water
- sugar substitute, optional
Preparation:
1. Place apples in a 5-quart pot.
2. Add lemon juice, salt, vanilla, tea bags and water, covering not more than half the apples so that the end result will not be too watery.
3. Bring to a boil. Lower heat and simmer until apples are soft.
4. Hand-blend and mash to desired consistency.
5. For additional sweetness, you can add sugar substitute.
YIELD: 20 servings
VARIATIONS:
For crunchy fruit compote:
Bring ingredients to a boil and cook on high heat for 7 minutes. Turn off heat and cover. Let stand overnight. In the morning, put into a jar and refrigerate. This can be frozen in an airtight container.
For strawberry-rhubarb apple compote:
Add 11/2 cups of sliced strawberries and 1 cup of sliced rhubarb to the apples. Rhubarb is quite tart, so add sugar substitute according to taste. Blend well and refrigerate.
For cinnamon applesauce:
Add 1 tablespoon ground cinnamon to blended apples. For a beautiful crimson color, as well as additional flavor and fiber, add 1-11/2 cups frozen blueberries.
NUTRITION FACTS:
Serving size (cup) 1/2, (oz) 2 2/3, (g) 80
Calories 34
Protein (g) 0.1
Carbs (g) 8
Fat (g) 0.2
Sat. Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 0
Calcium (mg) 5
Fiber (g) 0
Exchanges: Fruit 3/4
2. Add lemon juice, salt, vanilla, tea bags and water, covering not more than half the apples so that the end result will not be too watery.
3. Bring to a boil. Lower heat and simmer until apples are soft.
4. Hand-blend and mash to desired consistency.
5. For additional sweetness, you can add sugar substitute.
YIELD: 20 servings
VARIATIONS:
For crunchy fruit compote:
Bring ingredients to a boil and cook on high heat for 7 minutes. Turn off heat and cover. Let stand overnight. In the morning, put into a jar and refrigerate. This can be frozen in an airtight container.
For strawberry-rhubarb apple compote:
Add 11/2 cups of sliced strawberries and 1 cup of sliced rhubarb to the apples. Rhubarb is quite tart, so add sugar substitute according to taste. Blend well and refrigerate.
For cinnamon applesauce:
Add 1 tablespoon ground cinnamon to blended apples. For a beautiful crimson color, as well as additional flavor and fiber, add 1-11/2 cups frozen blueberries.
NUTRITION FACTS:
Serving size (cup) 1/2, (oz) 2 2/3, (g) 80
Calories 34
Protein (g) 0.1
Carbs (g) 8
Fat (g) 0.2
Sat. Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 0
Calcium (mg) 5
Fiber (g) 0
Exchanges: Fruit 3/4
