Apple of Your Eye

Who doesn't love apples? While they might not scream autumn quite as loudly as, say, pumpkins or corn, apple recipes seem big this time of year. Think: apple pie on holiday tables...Enough said!

And with that, here are six diabetic apple recipes to get you through the day. Enjoy!

APPLE CINNAMON MUFFINS

Servings: 12

View Online: http://diabeticgourmet.com/recipes/html/170.shtml

Ingredients

1-1/4 cup oat bran cereal; uncooked

1 cup whole wheat flour

2 tsp ground cinnamon

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

3/4 cup unsweetened applesauce

1 cup apple, peeled, cored, diced

1/2 cup honey

1/2 cup vegetable oil

1 egg

1 tsp pure vanilla extract

Directions

Preheat oven to 375.

Coat 12 medium-size cups with vegetables oil or line with paper baking cups.

In a medium bowl combine oat bran cereal, flour, cinnamon, baking powder, soda, and salt.

In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in apple.

Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm.

Nutritional Information Per Serving: Calories: 160; Protein: 3 g; Fat: 7 g; Carbohydrates: 22 g; Exchanges: 1 Starch/Bread; 1 Fat; 1/2 Fruit

MINIATURE APPLE MUFFINS

This recipe begins, “With the right amount of spice and a sprinkling of raisins, these bite-size muffins have the flavor of an old-fashioned apple cake.”

Yield: 36 servings

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1120.shtml

Ingredients

3/4 cup Splenda No Calorie Sweetener, Granulated

1 cup butter, softened

2 teaspoons molasses

2 large eggs

1/3 cup apple juice concentrate, thawed

2 teaspoons grated fresh lemon peel

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

1 cup peeled, shredded fresh apple

2/3 cup old-fashioned oats

1/2 cup raisins

Directions

Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.

Beat Splenda Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.

Combine flour, cinnamon, nutmeg, soda, and salt; add to Splenda Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.

Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.

Nutritional Information Per Serving: Calories: 100; Protein: 2 g; Fat: 6 g; Sodium: 125 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 11 g

CRANBERRY APPLE CRISP

Yield: 8 servings

Source: Equal

View Online: http://diabeticgourmet.com/recipes/html/876.shtml

Ingredients

Filling:

3 cups peeled, cored, sliced apples

2 cups fresh or frozen thawed cranberries

1 cup Equal Spoonful*

Topping:

1/3 cup all-purpose flour

1/4 cup chopped pecans

1/4 cup stick butter or margarine, melted

1/2 cup Equal Spoonful**

* Substitute 24 packets Equal sweetener

** Substitute 12 packets Equal sweetener

Directions

For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.

For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.

Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.

Nutritional Information Per Serving: Calories: 145; Protein: 1 g; Fat: 8 g; Sodium: 67 mg; Cholesterol: 0 mg; Carbohydrates: 18 g; Exchanges: 1 fruit, 1-1/2 fat

GRANNY SMITH'S APPLE CRISP

This recipe begins, “A perfect warm dessert to serve a cool autumn day.”

Yield: 8 servings

Serving size: 3/4 cup crisp

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1123.shtml

Ingredients

1 cup Splenda No Calorie Sweetener, Granulated

1 teaspoon ground cinnamon

1 teaspoon orange zest

1/4 cup orange juice

5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices

1 cup uncooked old-fashioned oats

2 tablespoons Splenda No Calorie Sweetener, Granulated

1/4 teaspoon ground cinnamon

2 tablespoons butter, softened

1/2 cup crisp rice cereal

1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.

Make Filling: Whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.

Make Topping: Stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.

Bake 45 minutes or until topping is lightly browned. Serve warm.

Nutritional Information Per Serving: Calories: 160; Calories from Fat: 80; Protein: 3 g; Fat: 8 g; Sodium: 45 mg; Cholesterol: 10 mg; Saturated Fat: 2.5 g; Dietary Fiber: 4 g; Sugars: 10 g; Carbohydrates: 21 g

CHICKEN STUFFED WITH APPLES, ALMONDS AND BLUE CHEESE

This recipe begins, “Apples, almonds and blue cheese, mixed with vibrant, fresh dill and stuffed into tender chicken breasts. You get a bounty of flavors in every bite.”

Yield: 4 servings

Source: Almond Board of California

Author: Robin Miller

Find this recipe at: http://diabeticgourmet.com/recipes/html/1134.shtml

Ingredients

4 boneless skinless chicken breast halves (about 5 ounces each)

4 ounces crumbled blue cheese (any variety, including Gorgonzola)

1/2 cup slivered almonds

1 apple (preferably Mackintosh, Gala, or Jufi), peeled, cored and diced

3 teaspoons chopped fresh dill

salt and freshly ground pepper

4 teaspoons olive oil

1 tablespoon plus 1 teaspoon (4 teaspoons) dried minced onion (from the spice aisle)

Directions

Preheat the oven to 400F.

Coat a shallow roasting pan with cooking spray.

Using a sharp paring knife, slice a pocket into each chicken breast, as if halving a bagel, without completely cutting through the other side.

Arrange chicken in prepared pan and set aside.

In medium bowl, combine blue cheese, almonds, apple, and dill. Add a pinch each of salt and black pepper. Mix together with a fork until mixture is well blended and comes together.

Divide mixture into four equal portions and spoon each portion into the pocket of the chicken. Brush olive oil all over the top of chicken and season the top with salt, black pepper and dried onion (1 teaspoon dried onion for each breast).

Bake 25 to 30 minutes, until chicken is golden brown and cooked through.

Nutritional Information Per Serving: Calories: 490; Protein: 53 g; Fat: 25 g; Sodium: 867 mg; Cholesterol: 141 mg; Saturated Fat: 7.9 g; Carbohydrates: 11 g

WASHINGTON STATE APPLE BUTTER

Yield: 3 Cups (24 Servings)

Source: The New Family Cookbook for People with Diabetes

Book info: http://diabeticgourmet.com/book_archive/details/26.shtml

Print Version: http://diabeticgourmet.com/recipes/html/694.shtml

Ingredients

2-1/2 pounds Golden Delicious apples, cored and cut into eighths

2 tablespoons fresh lemon juice

3/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground mace

1 tablespoon brown sugar

Directions

Combine the apples, 3/4 cup water, and the lemon juice in a large non-stick pot. Bring to a boil over medium-high heat. Cover and simmer for 30 minutes. Drain.

Push the apples through a food mill or strainer to puree and remove skin. Return the applesauce to the pot of water; add the cinnamon, cloves, mace, and brown sugar. Simmer, uncovered, over low heat until mixture thickens, about 45 to 60 minutes, stirring often.

Cover and refrigerate. Apple butter keeps in the refrigerator for 1 week. Freeze for longer storage.

Nutritional Information Per Serving (2 tablespoons): Calories: 26, Fat: 0 g, Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 6 g, Protein: 0 g, Diabetic Exchanges: 1/2 Fruit