Directions:
- First, core the apple.
- After the apple is cored, separate the pieces into two equal groups (if your corer makes 6 slices, separate them into groups of 3 pieces each, etc).
- Chop the pieces of one group into 1/4ths.
- Slice off the skin from each little piece, and keep the skin.
- Mix 3/4 of the chopped up pieces of apple with the sugar and water in a blender.
- On its highest setting, blend the mixture for about 1 second.
- In a small bowl, place the other 1/4 of the chopped up pieces at the bottom of the bowl.
- Pour half of the apple mush evenly over the pieces.
- Chop the rest of the other group into very tiny pieces.
- Put these tiny pieces on top of the mush, and then pour the rest of the mush on top of them.
- On top of the bowl, line the top layer of mush with the apple skin pieces you saved from before.
- In the middle of the top of the mush, pour the cinnamon evenly.
- Optional- Microwave on high for 20 seconds.
- Enjoy your cinnamon apple delight!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 347.31 Kcal (1454 kJ) | ||
| Calories from fat | 0.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 6.17mg | 0% | |
| Potassium | 229.56mg | 5% | |
| Total Carbs | 91.8g | 31% | |
| Sugars | 77.16g | 309% | |
| Dietary Fiber | 7.77g | 31% | |
| Protein | 0.31g | 1% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 0.6mg | 3% | |
| Calcium | 101.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 94.3 Kcal (395 kJ) | ||
| Calories from fat | 0.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 1.68mg | 0% | |
| Potassium | 62.33mg | 5% | |
| Total Carbs | 24.92g | 31% | |
| Sugars | 20.95g | 309% | |
| Dietary Fiber | 2.11g | 31% | |
| Protein | 0.08g | 1% | |
| Vitamin C | 2.6mg | 16% | |
| Iron | 0.2mg | 3% | |
| Calcium | 27.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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