Sliced Apples with Cinnamon Pudding Recipe
Recipe Brought to you by FoodFit
This recipe serves: 8
Preparation time: 5 minutes
Preparation time: 15 minutes
Ingredients
1 large egg
1 1/2 tablespoons cornstarch
pinch of salt
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
1/2 cup dark brown sugar
1 teaspoon freshly ground cinnamon
1 cup low-fat milk
granulated sugar (optional)
8 tart apples (Granny Smith or other variety)
Cooking Instructions
1. In a 1 or 2-quart stainless-steel saucepan, whisk the egg,
cornstarch, salt and vanilla together for 2 minutes. Set aside.
2. Melt the butter in another saucepan. Stir in the brown sugar and
cinnamon. Cook over low heat until the butter and sugar blend
together. Add the milk and heat until the sugar dissolves. (The sugar
will get hard when the milk is added; it will melt again as the milk
heats.)
3. Whisk a few tablespoons of the hot milk mixture into the egg
mixture.
4. Gradually whisk in the rest of the milk mixture.
5. Over medium heat, whisk the combined mixture constantly until it
comes to a boil. Immediately remove from the heat.
6. Pour into a bowl. (If you don't want a skin to form on the top of
the pudding, sprinkle it lightly with granulated sugar.) Refrigerate.
Cover with plastic wrap when cool.
7. Place 1 sliced apple into each of 8 serving bowls. Top with a few
tablespoons of pudding.
Nutrition Facts
Serving Size: 1 apple and 3 Tbsp pudding
Calories 164
Total Fat 3 g
Saturated Fat 2 g
Protein 2 g
Total Carbohydrate 34 g
Dietary Fiber 3 g
Sodium 59 mg
Percent Calories from Fat 18%
Percent Calories from Protein 5%
Percent Calories from Carbohydrate 77%
Make It Quicker: This recipe can be made in advance and stored in the
refrigerator for up to 3 days.
Make It Seasonal: Substitute 8 cored, sliced pears for the apples.
Make It Fancy: Raspberries with Chocolate Pudding: Reduce the butter
to 1 tablespoon and the brown sugar to 1/2 cup. At the end of Step 4,
stir 6 ounces of good-quality bittersweet or semisweet chocolate into
the warm pudding mixture until smooth. Follow the recipe from Step 5
using 1/2 cup fresh raspberries per serving.
