Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Friday, January 27
SHF: Warm Apple Pudding-Crisp
For this month's Sugar High Friday, the theme is..... Low Sugar!
Perfect for all of my recent Splenda escapades, including the warm and fragrant dessert I made the other night just for myself. My warm dish held a gently baked sliced apple, soft and sweet from the long time in the oven, enveloped with an eggy custard and topped with a crunchy layer of nutty granola. Just before eating I gilded the lily by drizzling on just a tiny bit of molasses - the only sugar added to this whole dish!
NOTE to bakers: if I made this again I would change the ratio of milk to egg from 1:1 to 3:1, to make the pudding less scrambled in texture (note the picture below). For each serving that would mean 3 TBSP milk and 1 TBSP egg instead of 2 of each.... so I have changed the recipe below to reflect that change.
Warm Apple Pudding Crisp
(serves 1)
1/2 apple, crisp/sweet like a Pink Lady variety
3 TBSP evaporated milk or fat-free half & half
1 TBSP egg beaters, or 1 egg white
fresh grated nutmeg
2 TBSP granola of your choice
dark molasses
EQUIPMENT: ~1 cup capacity ramekin or baking dish
Pre-heat oven to 350.
1. Slice the apple very thin and arrange the slices, sprinkling with little bits of nutmeg or cinnamon as you go along, in any artistic and overlapping way you'd like in the small baking dish or ramekin. My dish was about 4" in diameter, so I spiraled out the apple slices.
2. Whisk together the milk and egg white until smooth. Pour over the apple slices.
3. Top the apples with the granola.
4. Bake at 350 for about 45 minutes, until bubbly.
5. Drizzle on just a wee bit (half a teaspoon is plenty) of molasses, and eat!
Tagged with: SHF#15 + Low Sugar
Time posted: 23:36 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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