No-Sugar-Added Fruit Baked Apples: A Diabetic Holiday Recipe

There almost seems to be a correlation between our desert cravings, and the weather outside. When the temperature begins to turn colder, our cravings for a warm and sweet desert seems to increase. For some, the craving can be as simple as a mug of hot chocolate, or warm apple cider. Others crave something more substantial, and that's where the recipe for Fruit Baked Apples comes in.

I love to cook, and I love to bake, and deserts have always seem to be my forte. Since being diagnosed as a diabetic in 2002 though, I've had to change the way I work. At first I thought I would never be able to cook deserts again. Many of the recipes I found used a liquid sugar substitute, which added a strange and unusual taste to the desert. Since the advent of dry products like Splenda, creating diabetic friendly deserts has become a lot easier.

This recipe for Fruit Baked Apples is not only delicious, but easy to create. Even the most uncoordinated chef can turn out a batch and feel like Julia Child, all from the comfort of their own home. This recipe also has an incredible taste that even non-diabetics will love.

Fruit Baked Apples.

Ingredients.

½ cup of sugar substitute such as Splenda or Equal

1 tablespoon of cornstarch

1/4 teaspoon of cinnamon

1/4 teaspoon of nutmeg

2 cups of apple juice, or apple cider

1-6 ounce package of chopped dried fruit mix

1 tablespoon of butter (margarine can also be used)

8 baking apples (Granny Smith is my favorite for this recipe)

Start by preheating the oven to 350 degrees. You actually won't need the oven for 20-30 minutes, but I have the bad habit of forgetting to set it, so I start early.

Place a small saucepan over low heat, and add in the sugar substitute, cornstarch, cinnamon, and nutmeg. Quickly pour in the apple juice or cider, and stir to combine. Then add in the chopped fruit. Bring the mixture to a boil, then reduce to a simmer. It should take 10-20 minutes for the dried fruit to soften up, and all the flavors to meld. Add in the butter, and let it melt before continuing.

What you do with the apples is up to you. I've used them cored and peeled, but kept whole. For larger parties, its just as easy to chop the apples into bite sized pieces or slices. If you use the apples hole, fill the middle with the fruit/juice mixture. If you choose to cut the apples into slices or pieces, simply pour the apples into a baking pan and add the fruit mixture over the top. Just make sure to use a greased baking dish. Bake for 30-45 minutes until the apples are soft and tender.

I've also tried this recipe using wine instead of cider or juice, but only for adult parties. The taste is slightly different, but just as good.

It only takes an hour of prep and cooking time to make a great diabetic friendly Fruit Baked Apple desert that everyone will love!