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Prep Time: 12 Minutes Cook Time: 45 Minutes |
Ready In: 57 Minutes Servings: 8 |
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This recipe was adapted from one I found in Gourmet Magazine. I make cinnamon pita chips to use as garnish. Total time includes cooling. Ingredients:
1 lb gala apples |
1/2 cup water |
1/2 cup splenda sugar substitute (sugar substitute) |
1/2 teaspoon finely grated fresh lemon zest |
1/8 teaspoon cinnamon |
2 tablespoons apple brandy |
2 mini whole wheat pita bread |
cooking spray |
3 teaspoons splenda sugar substitute |
1 teaspoon cinnamon |
Directions:
1. Peel and core apples, then cut into 1-inch pieces.
2. Bring apples, water, Splenda, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
3. Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes.
4. Add apple brandy and simmer, stirring occasionally, 1 minute.
5. Mash apples with a potato masher or a fork to a coarse sauce, then cool.
6. For Garnish - Preheat oven to 375 degrees. Place pitas on cookie sheet and spray both sides with non-stick cooking spray. Cut each pita into 4 wedges. Sprinkle both sides of wedges with mixture of Splenda and cinnamon. Bake in oven just until crisp (5-7 minutes).
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