My husband and I feel lucky to have lost so much weight while eating such a good variety of foods and “sweets.” (We’ve lost a total of 167 pounds so far. :)) I really don’t feel any sense of deprivation. However, my husband does really miss apples. He is much more sensitive to carbs than I am; he still has a few pounds to lose, so he hasn’t been eating them. I hope he’ll be able to enjoy apples again when he is on maintenance. In the meantime, I wanted to try to make something to satisfy his craving. These turned out really well and he truly enjoyed them. We used them 3 ways: on top of a low carb waffle, on top of low carb ice cream, and as a side dish. I am working on a fried apple pie recipe too. I’ll keep you posted.
Low Carb Cooked Apples
2 medium zucchini
4 tablespoons butter
1 teaspoon molasses
1/2 cup granular erythritol
12 drops EZ Sweetz (or 1/2 cup Splenda)
1 teaspoon vanilla
pinch of salt
1/4 cup heavy cream
2/3 cup chopped pecans (optional)
Peel zucchini and slice in quarters lengthwise. Remove the part with the seeds. Then chop into 1/2 inch chunks.
Melt butter in a skillet, then add zucchini, cider mix, molasses, erythritol, ez sweetz, vanilla, and salt. Bring to a simmer and cook for about 2 minutes. You really just need to heat it through and make sure the erythritol is dissolved. Remove from heat and stir in heavy cream and nuts. The sauce thickens tremendously as it cools. The consistency will vary greatly depending on how warm it is when you serve it.
We made caramel apple sundaes with Breyer’s Carb Smart vanilla ice cream.
We also used them to top low carb waffles. (Recipe here.)
Serves 6: NET carbs about 4.5 per serving
I want to make these again and try Jicama in place of the zucchini. I think that has the potential to be even better.