Serves 6-8 1 Better Balance Bite/Blue Point (whether you do 6 or 8 servings)
6 Servings: Calories 150 Fat 2g Carbs 35.2g Protein 4.6g
8 Servings: Calories 112 Fat 1.5g Carbs 26.4g Protein 3.4g
Ingredients:
· Baking/cooking spray
· 4 apples
· 2 Tbsp lemon juice.
· 2 eggs, room temperature
· 1/3 cup of sugar replacement
· 1/4 cup almond milk, room temperature
· 2 Tbsp nonfat Greek yogurt, room temperature
· 1 tsp vanilla
· 3/4 cup flour
· 2 tsp baking powder
· 1/4 tsp salt
· Optional toppings: sliced almonds, chopped walnuts or pecans (will add bites/points); you can sprinkle with powdered sugar for 0 bites/points: 4 1/2 tsp for 6 servings or 2 Tbsp for 8 servings. More will add bites/points.
Directions:
1. Preheat oven to 350°F. Spray an 8” cake pan with baking/cooking spray. (I suggest lining the bottom and sides with parchment paper for easier removal, but if that isn’t possible, be certain to spray the pan well.)
2. Peel and core the apples and cut into small (about 1/2”) pieces. Place in a large bowl and add the lemon juice. Toss apples to coat in juice.
3. In a medium bowl, beat the eggs, sugar replacement, almond milk, yogurt, and vanilla until doubled in size and frothy, about 3-4 minutes.
4. Whisk together the flour, baking powder, and salt and add to the wet ingredients. Mix just until combined. Pour over the apples and stir together to coat the apples well.
5. Bake for 30-45 minutes until the center is firm and appears dry. The time is so broad because it will depend on the juiciness of the apples.
6. Remove from the oven to a cooling rack. Allow to cool in the pan about 15 minutes. If you didn’t line the pan with parchment, gently run a thin knife around the sides of the pan to make sure the cake pulls away from the pan, using an oven mitt to hold onto the pan if it is still hot.
7. Let the cake cool another 15 minutes, then carefully flip the cake out of the pan. You can flip it onto a plate or into your hand. (If the cake resists coming out, run a knife around the edge again. If it still resists, try sitting the bottom of the pan into some hot water for a few seconds.) Set the cake onto the cooling rack and allow to cool completely before serving.
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