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Old 09-15-2010, 04:04 PM   #1
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Apple pie recipe??

Now that it's apple season, anyone have a great low carb apple pie alternative recipe??
Dreaming of warm apples with cinnamon and Whipped cream yummm!!!
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Old 09-15-2010, 05:23 PM   #2
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Apples are pretty carby, but if you can afford it...perhaps something like baked apple slices with a little cinnamon and Splenda with some whipped cream on top.
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Old 09-15-2010, 05:31 PM   #3
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Originally Posted by WendyK1974 View Post
perhaps something like baked apple slices with a little cinnamon and Splenda with some whipped cream on top.
Exactly what I was going to say... also add some butter and vanilla and maybe some pumpkin pie spice.

What about this apple crisp?
I would probably skip the agave and use splenda instead though...
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Old 09-15-2010, 05:34 PM   #4
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Originally Posted by LowCarbLea View Post
Exactly what I was going to say... also add some butter and vanilla and maybe some pumpkin pie spice.

What about this apple crisp?
I would probably skip the agave and use splenda instead though...
Oh yeah...butter of course!

Hmm...I think I'll try that. I bet my kids would like it too.
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Old 09-15-2010, 06:56 PM   #5
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MMM butter thanks guys!!!!!
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Old 09-15-2010, 07:33 PM   #6
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These are pretty good, and would be great with some whipped cream. I've made them seasoned with a packet of sugar free apple cider.

Linda's Low Carb Menus & Recipes
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Old 09-15-2010, 10:06 PM   #7
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Ooh! How I love the smell of cinnamon in my warm apple crumble pie. Giving in to cravings (not on a regular basis) is not a sin as long as it's not harmful to your health. It's food after all.
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Old 09-16-2010, 07:18 AM   #8
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A friend long ago made a "mock" apple pie using Zucchini. No idea how she did it, but the filling tasted just like apples!

I may try and look for a recipe and see if I can adapt the filling to low carb with sweeteners instead of sugars, omit the crust and just do a nut topping serving it in ramikens.

Have bunches of Zucchini left!
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Old 09-16-2010, 08:32 AM   #9
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Wasn't there something called chayote squash that made good faux apples?

chayote slices + SF apple drink or cider mix for apple flavor + butter cinnamon etc
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Old 09-16-2010, 08:35 AM   #10
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I make a really good faux apple crisp with zucchini and nobody knows the difference!
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Old 09-16-2010, 09:09 AM   #11
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I make a really good faux apple crisp with zucchini and nobody knows the difference!
Is the recipe here?
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Old 09-16-2010, 09:26 AM   #12
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It might be, but I'll repost here for you!

Char's Mock Apple Crisp

1 jumbo zucchini (I used 3 medium ones)
1 cup Splenda (or equivalent sweetener of your choice)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon Thicken Thin Not/Starch or other thickener such as guar gum

Topping:

1 cup almond or hazelnut meal
1/3 cup Splenda (I like Diabetisweet Brown in this)
1/2 teaspoon cinnamon
3/4 cup oat bran
1/2 cup butter, melted

Preheat oven to 350*. Bring a large pot of water to a boil. Peel and trim zucchini - slice lengthwise into quarters. Remove seeds. Slice into slices that resemble apple slices. You should have about 6 cups of slices.

Boil the zucchini slices for 3 minutes. Drain well.

Mix together 1 cup Splenda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1 tablespoon thickener. Sprinkle over zucchini slices and toss to coat evenly. Place zucchini slices in a greased 8 or 9 inch square baking pan.

Mix together topping ingredients to make a crumb topping. Distribute evenly over zucchini. Bake for 45 minutes, until topping is browned and crispy.

May be served warm, cold, or room temp. Makes 6 to 8 servings. Yummy with some heavy cream, whipped cream, or LC ice cream!

I've also used chayote - I peel, cut into apple-like chunks, then simmer in some apple-cider-flavored drink mix til it's barely tender, then proceed as above.
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Old 09-16-2010, 09:55 AM   #13
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Thank You!!!!!
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Old 09-16-2010, 10:34 AM   #14
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You're welcome!

You can reduce carbs by using wheat bran instead of oat bran, but I think the oat bran tastes better.
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Old 09-16-2010, 10:50 AM   #15
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I printed that out, Thanks Char.
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Old 09-18-2010, 06:45 PM   #16
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I have used zucchini and chayote I did prefer the zucchini for a pie but the chayote is good for sauteed apples or a crisp.
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Old 08-13-2012, 01:47 PM   #17
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just made the zucchini "apple" pie filling yesterday...it was fantastic!

I didn't use the thickener though, I just used 4 tbsp of cultured butter to make the sauce creamy and a bit thicker. Delicious!

Last edited by Deb34; 08-13-2012 at 01:48 PM..
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Old 08-16-2012, 01:55 PM   #18
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How about apple cheesecake? I've made this many times for company and it is always a big hit. It's from Linda Sue's website:

BAVARIAN APPLE CHEESECAKE

Crust:
1/3 cup granular Splenda or equivalent liquid Splenda
1/3 cup plus 1 tablespoon butter, softened
1/4 teaspoon vanilla
1 cup Carbalose flour *

Filling:
16 ounces cream cheese, softened
1/2 cup granular Splenda
1/2 teaspoon vanilla
2 eggs

Topping:
2 cups granny smith apples, peeled and sliced, 8 ounces (don't slice too thin)
1/3 cup granular Splenda (do not use liquid Splenda)
1 teaspoon cinnamon
1/4 cup sliced almonds, 1 ounce

In a medium bowl, beat the first 3 crust ingredients on medium speed; stir in the flour until a soft dough forms. Pat onto the bottom and just slightly up sides of a 9-inch springform pan. Set aside.

Place the apples in a single layer on a baking sheet. You may want to line it with a silicone liner because the apples will stick. Cover with foil and bake at 400║ 15 minutes. **

Meanwhile, in the same medium bowl that you used for the crust, beat the cream cheese, 1/2 cup Splenda and 1/2 teaspoon vanilla until fluffy. Add the eggs; beat on low speed just until combined. Pour into the prepared pan. Arrange the warm apples atop the filling.

In a small bowl, mix 1/3 cup granular Splenda and cinnamon. Sprinkle the almonds evenly over the apples, then cover with the cinnamon-Splenda mixture. It will seem like an awful lot of cinnamon mixture, but you'll be glad that you put it all on there. Bake at 400║ 40 minutes until golden brown. Cool, then remove the sides of the pan. I didn't like the dry, powdery look of the granular Splenda on top so I sprayed it lightly with a water mister to melt the Splenda. Chill at least 4 hours before serving.

Makes about 8-12 servings
Can be frozen

* I haven't tried this myself yet, but I've heard that you can substitute Carbquik for the Carbalose flour. I haven't calculated the counts though, but they should be similar.

** I've discovered an easier method for cooking the apples. Place the apple slices in a single layer in a glass 9x13" baking dish. Microwave on HIGH about 4 minutes or until softened and somewhat limp.

With granular Splenda:
Per 1/8: 384 Calories; 33g Fat; 11g Protein; 15g Carbohydrate; 5g Dietary Fiber; 10g Net Carbs
Per 1/12: 256 Calories; 22g Fat; 7g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per 1/8: 374 Calories; 33g Fat; 11g Protein; 13g Carbohydrate; 5g Dietary Fiber; 8g Net Carbs
Per 1/12: 249 Calories; 22g Fat; 7g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs



This is my low carb version of a wonderful cheesecake recipe from my cousin, Laurie. All I did was substitute Splenda for the sugar and use Carbalose flour instead of regular flour in the crust. I also reduced the amount of apples by 2 cups to save carbs. This has got to be about the best low carb dessert I've ever eaten. No one will know that this is low carb, especially if you top it with some whipped cream or Whipped Topping (not included in carb counts). There is just enough apple to give it the right flavor, but not enough to be outrageously high in carbs. They add just 2-3 net carbs per serving. The crust is nice and flaky and this dessert reminds me of a cross between apple strudel and apple Danish. The cheese filling isn't overly sweet, so you may want to add a touch more sweetener if you like your cheesecake sweeter. Between the Whipped Topping and the sweet cinnamony apples, I don't think it really needs to be sweeter.

And here's the link if you want to see pictures.
BAVARIAN APPLE CHEESECAKE - Linda's Low Carb Menus & Recipes
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