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Cooked by: Chef / Ethnicity: French cuisine / Health: Diabetic / Last Modified: 3/24/2004 / Base: Diabetic / Number of Servings: 8 |
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Directions: Preheat oven to 350 degrees. Use a 10" nonstick deep pie plate or spray the pan with vegetable pan-coating. Arrange apple slices evenly in pan. Use a blender or food processor to combine milk and eggs. Add remaining ingredients and blend for 5 seconds. Scrape down sides of blender with a spatula and blend until ingredients are mixed together, about 30 seconds. A bowl and whisk can be used to prepare batter by hand. Spread the batter over the apples. Bake for 1 hour or until custard forms and the cake tests done by inserting a toothpick form and the test done by inserting a toothpick that comes out clean. Serve warm or at room temperature.
Food Exchange per serving: 1 FRUIT EXCHANGE + 1/2 WHOLE MILK EXCHANGE; CAL: 148; CHO: 22g; PRO: 5g; FAT: 5g; SOD: 57mg; CHOL: 143mg;.
Ingredients:
4 Cup(s) Granny Smith sliced peeled 4 Eggs; =OR=- 1/2 c All-purpose flour; sifted
4 Cup(s) Rome apples; sliced peeled 1/4 c Sugar;
1 1/2 Cup(s) Whole milk; 1 1/2 ts Pure vanilla extract; |
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