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Sugar-Free Apple-Pumpkin Delight
For this sugar-free treat, I used KAL-brand stevia for sweetening, but it should work with any sweetener that can be cooked. It is a little dry on top, however, so if you’re not averse to a little sugar, try drizzling some agave nectar over the top after cooking.
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
- 4 ounces pumpkin or any winter squash
- 1 Granny Smith apple
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 pinch cloves ground
- 2 teaspoons cornstarch
- 1/4 cup apple juice
- no-calorie sweetener of your choice
Peel the pumpkin or squash and slice it thinly into pieces about 1-inch square (the size matters less than the thinness). Peel the apple and cut into slices, a little thicker than the pumpkin.
Preheat oven to 400F. Mix together the cinnamon, nutmeg, cloves, and cornstarch. Add the apple juice and sweetener and mix until well-blended. (Aim for the equivalent of 2-3 tablespoons of sugar. Taste the mixture–it should be sweeter than you’d want to drink.)
Oil a small casserole dish. Arrange half of the pumpkin slices in the dish, and arrange half of the apple slices over the pumpkin. Repeat layers, heaping slightly in the center if necessary. Pour the apple juice mixture over all.
Cover with foil and bake for 40 minutes. Remove foil and bake for about another 15 minutes. Use a knife to lift up some of the apples and check to see that the pumpkin slices in the middle are completely done; if not, return to the oven until pumpkin is tender. Serve warm or cold.
Serving: 1serving | Calories: 72kcal | Carbohydrates: 18g | Protein: 1g | Sodium: 3mg | Fiber: 2g