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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Wednesday, September 3, 2014

Eve's Pudding

I had a bunch of apples that needed to be used rather than tossed in the yard for the critters!!! I've been searching for something different to do with apples.....it's getting difficult to find new recipes.  But then I found this one and tweaked it a lot!!  I don't know why it's called Eve's Pudding except for the fact that it has apples in it.....and we all know about Eve and that apple! It's not anything like a pudding.....and we know what Eve said about that apple!  This is more like an apple cobbler but with a light, almost sweet-ish cake topping. Whatever you want to call it, I know you will call it good!

EVE'S PUDDING
Makes 6 Servings
1 Serving = 4 PointsPlus®


8 apples, peeled and cored and cut into chunks
4 TBSP Splenda granulated
1 tsp lemon juice
½ tsp cinnamon
½ cup (1 stick) light butter, softened
1 cup Splenda granulated
½ cup fat-free egg substitute
½ tsp vanilla
1 cup self-rising flour
½ tsp baking powder
2 TBSP fat-free milk


Preheat oven to 350°.

Put the apple chunks in a saucepan with 4 TBSP Splenda granulated, lemon juice, 1/5 of the stick of butter and ½ tsp cinnamon. Cook gently until the apples are starting to soften....do NOT let them get mushy. Remove from the heat. Divide the apples evenly into 6 ramekins. Set aside.



In a medium bowl, mix together the remaining ingredients to make the topping.

Spoon the topping as evenly as possible over the apples.


Place the ramekins in the oven and bake for 15 – 18 minutes. Cool on a rack and serve warm.



MY SPIN: When cooking the apples, I used more than ½ tsp cinnamon, but to know me is to now I love cinnamon. I also put some cinnamon on the topping before putting in the oven. I didn't, but be sure to either cook these on a cookie sheet or put some aluminum foil on the bottom of your oven so you won't have the 'bubble over' on your oven. Yes, I will be cleaning the oven tomorrow. Also, if you serve this completely cooled, you can top it with a dollop of fat-free whipped topping.

 
Was good!!!
 
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. ***

Later!
Loving life!
Jan


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