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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!!!

Tuesday, October 21, 2014

CranApple Crisp

I had a drawer in the fridge full of apples.....and then we went to Mercier Apple Orchard and bought 3 more bags! What was I thinking???  I'm now thinking this is a delicious recipe that makes a lot. And I still have those 3 bags of apples so you know you'll be getting more apple recipes.  I actually like this done in the ramekins versus a baking dish......portion control!!!

(I will explain the P+ in MY SPIN)

1 ½ cups all-purpose flour
½ cup brown sugar
¼ cup Spelnda granulated
1 tsp ground cinnamon
¼ tsp salt
¾ cup light butter, chilled, cut in pieces
½ cup chopped toasted walnuts

8 large apples, cored, peeled and cut in chunks
1 bag (12 oz.) fresh or frozen cranberries
2 TBSP lemon juice
¼ cup Splenda granulated
½ tsp ground cinnamon
½ tsp ground nutmeg

Preheat oven to 375°.

TOPPING: In a medium bowl, whisk together the flour, Splenda, brown sugar, cinnamon and salt. Add the pieces of butter and use either a pastry knife or a fork until the topping looks crumbly. Stir in the walnuts. Set in the refrigerator until needed.

FILLING: Combine the apples and cranberries in a large bowl. Add the remaining ingredients and toss to combine.

Put the filling either in 14 ramekins or a 9 x 13-inch baking dish. Cover evenly with the topping.

The 3 bigger ones would equal 6 smaller ramekins.
Bake until the topping is a golden brown and the fruit is bubbly. For the ramekins, bake for @40 minutes. For the 9 x 13-inch baking dish, bake for @50 minutes.

This can be served 'as is', with fat-free whipped topping or a good vanilla bean ice cream.

MY SPIN: Of course, I used more cinnamon than the recipe calls for. If you have 14 ramekins, the PointsPlus® value would be 4 per ramekin. If you use the baking pan, it will make 12 servings at 5 PointsPlus® per serving.

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. ***

Loving life!

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