Ingredients for Baked Stuffed Apples With Splenda
- 1/2 cup chopped walnuts
- 1/4 cup Splenda Sugar Substitute
- 6 medium baking apples
- 1/4 teaspoon ground cinnamon
- 6 tablespoons butter
- 1/2 cup water
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How to Make Baked Stuffed Apples With Splenda
- Preheat your slow cooker.
- In a medium bowl, combine 1/2 cup chopped walnuts (or pecans), 1/4 cup Splenda (or your preferred sweetener), and 1/4 teaspoon ground cinnamon.
- Core 6 medium apples (such as Honeycrisp or Fuji) leaving about 1/2 inch of the bottom intact for stability.
- Spoon the nut and Splenda mixture evenly into the centers of the cored apples.
- Place the stuffed apples in the slow cooker.
- Dot the tops of each apple with 1 tablespoon of butter, cut into small pieces.
- Sprinkle the apples with an additional pinch of cinnamon.
- Pour 1/2 cup of water into the bottom of the slow cooker.
- Cover and cook on low for 3-5 hours, or on high for 2 1/2 to 3 1/2 hours, or until the apples are tender but not mushy.
- Serve warm. Optional: Top with a scoop of vanilla ice cream or frozen yogurt for an extra delicious treat!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
83g
Fat
13g
Carbs
9g