APPLE MAPLE PUDDING BAKE
8 Servings = 3 PointsPlus™
6 Servings = 4 PointsPlus™
2/3 cup sugar-free maple syrup
1 1/2 tsp corn starch
1 cup water
4 TBSP & 1 tsp light butter, divided
1 cup all purpose flour
2 TBSP & 2 tsp Splenda granulated, divided
1 1/2 tsp baking powder
1 1/2 cup peeled & chopped apples
1/3 cup fat-free milk
1/2 tsp vanilla
1/4 tsp cinnamon
In a sauce pan, combine water, sugar-free maple syrup and corn starch. Cook and stir until boiling. Cook and stir 2 minutes more.
Add 1 TBSP of the light butter. Pour into 8x8x2" baking dish (2 quart square).
In a medium mixing bowl, stir together the flour, 2 TBSP Splenda granulated and baking powder. Cut in 3 TBSP light butter until the mixture resembles coarse crumbs. Stir in the apples. Add the milk and vanilla; stir just until batter is moistened.
Using a tablespoon, drop the apple batter into the warm syrup mixture in the baking dish.
Combine the remaining 2 tsp Splenda granulated and the cinammon; sprinkle over the batter. Dot the top with the remaining 1 tsp light butter.
Bake at 350º for 40 - 45 minutes.
MY SPIN: The only thing I did differently was I sprinkled alot more cinnamon on the top....but I love cinnamon!!! I can see doing this recipe using peaches or apricots as well. It's truly delicious.
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*