Slow-cook apple halves in a spiced cider mixture and serve as dessert drizzled with caramel topping and sprinkled with pecans. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a small bowl combine cinnamon and cloves. Place 1/2 of the apple halves in a 3-1/2- to 4-quart slow cooker. Sprinkle evenly with some of the cinnamon mixture. Add remaining apples and sprinkle with remaining cinnamon mixture. Pour apple juice and lemon juice over apples. Stir to coat apples evenly.

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  • Cover and cook on low-heat setting for 2-1/2 to 3 hours, stirring gently halfway through cooking time. Spoon apples and cooking liquid into individual serving dishes. Drizzle with caramel topping and sprinkle with pecans.

Tips

Tips: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

128 calories; 4.1 g total fat; 33 mg sodium. 24.8 g carbohydrates; 0.7 g protein; Full Nutrition