Provided by dLife
In a 2-quart saucepan, combine the apples and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally for 10 minutes, (or until apples are tender). Stir in the sugar substitute and almond extract. Remove from the heat and place in the refrigerator for 10 minutes.
Preheat the oven to 425 F. In a large bowl, an electric mixer on high speed, beat the egg whites until stiff peaks form. With a rubber spatula, gently fold into the cooled apple mixture. Spoon the mixture into a 1 1/2 quart souffle dish.
Bake for 15 minutes, or until the souffle is puffed and browned. Sprinkle with the almonds before serving, if using.
Serve warm.
When placing hot mixture into refrigerator for 10 minutes, place a hot pad underneath the pot.
Nutritional Information: Calories: 150 Protein: 6g Carbohydrates: 25g [reduce serving size to decrease carbs] Cholesterol: 0mg Sodium: 70mg Fiber: 2g Saturated Fat: 0g
This recipe has been added to the following public cookbooks:
billys notable cooking,
Cheryl Mason,
AOL Body's Diabetes-Friendly Recipes
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | ganachman
07/06/08 12:15 AM | Nutritional information on this recipe can't be rightAccording to the Nutritional Information each serving of this recipe has 25g of carbohydrates, an amount that would discourage me from trying it. But when I look at the ingredients I can not imagine where they come from. Splenda has no carbs and while apples have sugar there are 3 medium apples to make up 4 servings! How many carbs does 3/4 of a medium apple have, any how. Now approaching this by looking at the calories there seems to be a similar bias. How could 3/4 of an apple and 1 1/4 egg white have so many calories? Looking at all this another way is it responsible to recommend the 3 desserts here to diabetics if the nutritional information on all three is accurate. I consider this site highly suspect. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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