Recipes

Something has to replace my deep love of peanut butter.  Sure for those of you who have self control, peanut butter can be wonderful – limited to a one tablespoon serving that you savor.    But for me -  I prefer it by the spoonful right out of the jar and smeared on almost anything – including my finger – and I consume hundreds, if not thousands of calories, in an instant.  So that brings me to today’s recipe for apple butter, which I love anyway and am hoping will help me to cut back on the peanut butter.  Try it on chicken or pork, and it is great in oatmeal, smeared on toast or a sandwich, or even in low fat cottage cheese, Greek yogurt, or low fat vanilla ice cream.

Weight Watchers Apple Butter
Points: 1 weight watchers pointsplus
Servings: 16 servings
Serving Size: 2 tbsp
Nutritional Info: 61 calories, 0 g of fat, 16 g of carbohydrates, 2g of fiber, .1 g of protein

Ingredients
2.5 lbs of your favorite baking apples, peeled and chopped
1/2 cup Splenda sugar blend
2 tsp pumpkin pie spice blend
1/2 cup apple cider vinegar
1 cup of water
juice of 1/2 lemon

Instructions
1. Add the apples to a medium sauce pan and add the water and apple cider vinegar. Cook for 20-30 minutes until the apples have softened. Let cool for 5-10 minutes.

2. Puree the apples in a blender until smooth and well blended. Add back to the saucepan and stir in the Splenda sugar blend, lemon juice, and pumpkin pie spice. Bring to a simmer.

3. Let simmer for 1.5-2 hours until mixture turns a deeper brown and thickens up. Make sure to stir frequently throughout so it doesn’t burn. Store in an airtight container.