This sweet apple dessert is served warm with a dollop of a yogurt-blend topping. For softer apple chunks, use MacIntosh apples. For firmer chunks, use Jonathan, Braeburn, Cortland or Empire.

Source: Diabetic Living Magazine


Recipe Summary test

25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Coat a 9-inch pie plate with cooking spray; set aside.

  • In a large bowl, combine egg, egg whites, brown sugar and 1 teaspoon vanilla. Beat with an electric mixer on medium speed about 1 minute or until smooth. In a small bowl, stir together flour, baking soda and salt. Add flour mixture to egg mixture; stir just until combined. Fold in apples and nuts. Spread batter evenly in the prepared pie plate.

  • Bake for 25 to 30 minutes or until center is set. Cool slightly on a wire rack. Meanwhile, for topping: In a small bowl, whisk together sour cream, yogurt and 1/2 teaspoon vanilla.

  • To serve, cut dessert into wedges. Serve warm. Spoon about 1 rounded tablespoon of the topping over each serving.


Tip: If using a sugar substitute, we recommend Splenda(R) Brown Sugar Blend. Follow package directions to use product amount equivalent to 2/3 cup brown sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 155 calories, 18 g carb., 190 sodium

Nutrition Facts

1 wedge with about 1 tablespoon topping
186 calories; protein 4g; carbohydrates 28g; dietary fiber 1g; sugars 22g; fat 7g; saturated fat 1g; cholesterol 31mg; sodium 195mg.

2 other carbohydrate, 1 fat