Baked apples with pecan crumble and frozen yoghurt

4 servings Cooking: 25 mins
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A healthy fruit dessert with homemade sugar-free frozen yoghurt

By Food24 November 27 2017
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Ingredients (21)

250 ml LANCEWOOD® Double Cream Plain Yoghurt
60 ml xylitol
10 ml Robertson's vanilla essence
60 ml whipped cream
60 ml whole wheat flour
30 ml rolled oats
30 ml xylitol
30 ml pecan nuts
1½ tsp sesame seeds
1 pinch ground cinnamon
1 pinch ground ginger
2 tbsp butter — cubed
4 pink lady® apples
20 ml xylitol
5 ml lemon juice
5 ml Robertson's vanilla essence
1 pinch ground cinnamon
1 pinch ground nutmeg
1 pinch ground ginger
1 pinch salt
4 fresh mint leaves — to garnish
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For the frozen yoghurt, whisk the yoghurt, xylitol and vanilla together for 1 minute until all of the xylitol has dissolved. Fold in the cream and place in a freezer-friendly container. Freeze for at least 5 hours or overnight.

For the crumble, pre-heat the oven to 180°C. Combine the flour, oats, xylitol, pecans, sesame seeds, cinnamon and ginger. Add the butter and use your fingertips to rub the butter into the flour mixture. Set it aside.

For the baked apples, use a melon baller to scoop out the top third of each apple without breaking the skin on the sides. Remove any seeds and chop up the apple flesh that has been removed.

Combine the chopped apple with the xylitol, lemon juice, vanilla, cinnamon, nutmeg, ginger and salt. Spoon this mixture into the 4 apples. Top each apple with a portion of the crumble mixture prepared earlier.

Bake for 20-25 minutes until the apples are tender and the crumble is crunchy and golden. Serve hot with a scoop of the frozen yoghurt and garnish with mint, if preferred.


For a cheat’s version, simply serve the baked apples with store bought Diabetic or sugar-free ice cream.

Also try:

Cinnamon and pumpkin bundt cake

Perfect as a teatime treat or dessert with a dollop of Mascarpone.


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