Dutch Apple Coffee Cake (Motts)
INGREDIENTS:
1/4 c Fruit sweetener*
1/4 c Apple butter or unsweetened
-apple sauce
1 Egg
2/3 c Flour
1/2 ts Baking powder
1/4 ts Salt
1 c Diced apples
1/2 c Chopped nuts
1/4 c Fruit sweetener*
1/4 c Apple butter or unsweetened
-apple sauce
1 Egg
2/3 c Flour
1/2 ts Baking powder
1/4 ts Salt
1 c Diced apples
1/2 c Chopped nuts
An "old country" puddin' cake. Good topped with whipped cream or ice cream for a warm, yet refreshing, dessert!
*To make this fruit sweetener, mix together 1/8 cup frozen apple juice concentrate (thawed) and 1/8 cup granulated fructose.
Directions: Combine fruit sweetener and apple butter. Beat in egg. Combine flour, baking powder, and salt. Blend into creamed mixture. Fold in apples and nuts. Pour into 8" x 8" pan which has been sprayed with non-stick coating. Bake for 15-20 minutes at 325.
Nutritional Analysis: Yield: 12 servings Per Serving: 130 Cal; 7g Fat; 15g Carbohydrate; 4g Protein; 23mg Cholesterol; 60mg Sodium; Exchanges: 1 fruit; 1 fat exchange
This recipe is reprinted from "Sweet Inspirations~ A Sugar Free Dessert Cookbook" by Patti Lynch.
*To make this fruit sweetener, mix together 1/8 cup frozen apple juice concentrate (thawed) and 1/8 cup granulated fructose.
Directions: Combine fruit sweetener and apple butter. Beat in egg. Combine flour, baking powder, and salt. Blend into creamed mixture. Fold in apples and nuts. Pour into 8" x 8" pan which has been sprayed with non-stick coating. Bake for 15-20 minutes at 325.
Nutritional Analysis: Yield: 12 servings Per Serving: 130 Cal; 7g Fat; 15g Carbohydrate; 4g Protein; 23mg Cholesterol; 60mg Sodium; Exchanges: 1 fruit; 1 fat exchange
This recipe is reprinted from "Sweet Inspirations~ A Sugar Free Dessert Cookbook" by Patti Lynch.