Nutrition per serving may change if servings are adjusted.
½ cup unsweetened applesauce
⅓ cup fat-free milk
¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
3 tablespoons packed brown sugar or brown sugar substitute (see Tip) equivalent to 3 tablespoons brown sugar
1 tablespoon butter, melted
½ teaspoon vanilla
½ teaspoon maple flavoring
¾ cup chopped cored cooking apple (1 small)
⅓ cup rolled oats
2 tablespoons chopped pecans, toasted (see Tip)
Powdered sugar (optional)
¼ cup vanilla low-fat or fat-free yogurt (optional)
Preheat oven to 375°F. Lightly coat four 6-ounce ramekins or custard cups with cooking spray. Place the ramekins in a 15x10-inch baking pan. Set aside.
Combine applesauce, milk, egg, brown sugar, butter, vanilla, and maple flavoring in a medium bowl. Stir in chopped apple and rolled oats. Divide mixture among the prepared ramekins.
Bake about 25 minutes or until a knife inserted near centers comes out clean. Cool for 15 minutes on a wire rack. Sprinkle with pecans and, if desired, powdered sugar. Serve warm. If desired, top with vanilla yogurt.
Tip: If using a sugar substitute, we recommend Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 3 tablespoons brown sugar. Nutrition Per Serving with Substitute: same as below, except 115 cal., 13 g carbo., 59 mg sodium. Exchanges: 0.5 other carbo. Carb Choice: 1.
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.