Post by JJ Judkins on Jun 7, 2005 1:29:57 GMT -6
**Exported from Cookbook Wizard Recipe Software**v2.0
Recipe Name: Apple Cobbler
Cuisine: Diabetic
Category: Diabetic
Preparation: bake
Temperature:
Servings: 8
Ingredients:
1 3/4 lb Med-sized cooking apples;
1/2 ts Salt; divided
-(Jonathans or Wealthies)
Sugar substitute = 4 tb of
1 1/2 tb Fresh lemon juice;
-sugar
1 tb Cornstarch;
1/2 c Flour;
1 ts Apple pie spice;
3 tb Margarine
Instructions:
Preheat oven to 425F. PRepare inside of a 9" pie plate with vegetable pan-coating. Pare apples, remove cores, and cut apples into 1/2" slices; measure 4 cups. Combine cornstarch, spice, 1/8 ts salt, and sweetener; mix thoroughly. Add to apples and stir lightly with a fork to coat all slices. Spread apples evenly in prepared pie plate; set aside. Mix together flour and remaining 1/8 ts salt. Cut in margarine with pastry blender or for until crumbly; scatter all over top of apples. Bake about 35 minutes or until to is golden brown. Serve warm. Food Exchanges per serving: 1 FRUIT EXCHANGE + 1 FAT EXCHANGE; CAL: 117; CHO: 19g; PRO: 1g; FAT: 5g; SOD: 111mg; CHOL: 0mg; Source: The Art of Cooking for the Diabetic by Mary Abbott Hess;R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master.
-------------v2.0
Recipe Name: Apple Cobbler
Cuisine: Diabetic
Category: Diabetic
Preparation: bake
Temperature:
Servings: 8
Ingredients:
1 3/4 lb Med-sized cooking apples;
1/2 ts Salt; divided
-(Jonathans or Wealthies)
Sugar substitute = 4 tb of
1 1/2 tb Fresh lemon juice;
-sugar
1 tb Cornstarch;
1/2 c Flour;
1 ts Apple pie spice;
3 tb Margarine
Instructions:
Preheat oven to 425F. PRepare inside of a 9" pie plate with vegetable pan-coating. Pare apples, remove cores, and cut apples into 1/2" slices; measure 4 cups. Combine cornstarch, spice, 1/8 ts salt, and sweetener; mix thoroughly. Add to apples and stir lightly with a fork to coat all slices. Spread apples evenly in prepared pie plate; set aside. Mix together flour and remaining 1/8 ts salt. Cut in margarine with pastry blender or for until crumbly; scatter all over top of apples. Bake about 35 minutes or until to is golden brown. Serve warm. Food Exchanges per serving: 1 FRUIT EXCHANGE + 1 FAT EXCHANGE; CAL: 117; CHO: 19g; PRO: 1g; FAT: 5g; SOD: 111mg; CHOL: 0mg; Source: The Art of Cooking for the Diabetic by Mary Abbott Hess;R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master.
-------------v2.0