Friday, August 6, 2010

Apple/Apricot Carmel Mocha Crisp

1 PKG Frozen Apple Slices
3 TSP Cinnamon For Mix And Then More For Topping
3/4 Cup Splenda
2-3 Pks Splenda Flavors For Coffee Mocha Sticks
1/2 Cup Sweet Rice Flour
1/2 Cup Oat Flour
1/2 Stick Smart Balance Butter Blend
Smucker's Low Sugar Apricot Reduced Sugar Preserves
Smart Balance Fat Free Milk With Omega 3 & Vitamin E
1 Corning Ware Pan For The Oven
1 Mixing Bowl

Preheat Oven To 350

Add All Dry Ingredients to Bowl And Mix, Add in Enough Smart Balance Milk To Make Flour Mixture Thick

Melt Butter Blend and Coat Bottom of Pan
Add in Entire Package of Frozen Apple Slices
Spread About 1/2 Bottle of the Apricot Preserves Over The Frozen Apples
Add Flour Mixture On Top of Apples & Apricot Preserves

Bake in 350 Oven For 40 Minutes, Remove AND Sprinkle on some Cinnamon, Return to Oven and Cook For Another 20 Minutes or SO. Remove From Oven And Let Hang For About 10 Minutes. Scoop out some and put in small desert bowl and top with some Whipped Cream or Non-Dairy Cream. Enjoy!

You Will Have Enough For Several Servings. You Can Use the topping for another meal as a mix-in with plain yogurt or over plain pancakes, or mixed into plain oatmeal.

Ready To Bake
Half-Way Baked

Mixed & Ready To Serve
Ready For Whip




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