CINNAMON APPLESAUCE

Cinnamon Applesauce

 

Homemade Cinnamon Applesauce is an ideal texture for even early post-ops; smells like heaven and is super easy for even a non cook. Make a big batch; your family will eat it up. Blend your delicious applesauce with unflavored yogurt, cottage or ricotta cheese, or use to sauce thinly sliced roasted turkey tenderloin or chicken thighs.

8 large apples (I use a blend of apples as they cook down with different textures; McIntosh for smooth sauce, Fuji for chunky, Granny Smith for tart)
1/2 teaspoon ground cinnamon
1/2 cup Splenda granular, plus additional to taste
*you can also add unflavored, or apple flavored protein powder to give a protein boost to this recipe.

Cut each apple into quarters; peel skin and remove core of each piece. Place prepared apples into large covered saucepan, add cinnamon, and 1/4 cup water. Cover pan, bring to a boil, lower heat to a simmer and cook apples 30 to 40 minutes, until very soft. Remove from heat and mash apples into a chunky sauce using a potato masher or a wooden spoon. If you are a very early post-op, use a blender or food processor to turn apples into a smooth puree. Stir in Splenda, plus additional if needed, to taste. Serve warm or chilled.

Makes about 4 cups
per 1/4 cup serving:
calories 31,
fat 0g,
carbs 6,

protein 0