Pumkin Pie Baked Apples

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Source: 3ABN- Barbara Kerr- All her comments too!

 

Pumkin Pie Baked Apples

Everyone loves pumkin pie and baked apples at the holidays. So I

combined these two delicate flavors into one delectable dessert. You

can use any pumkin pie filling recipe you like in the recipe, but my

filling eliminates teh need for eggs and cream, making this dessert

lowin fat and cholesterol-free. Feel free to ask for seconds! ( You

won't believe it's good for you and loaded with soy protein!)

 

1/4C. water

1 Tbsp. Ener-G egg Replacer

2/3C. Extra-firm lite silken tofu, mashed and packed in a cup ( Half of

a 12 oz. box)

1/2c. Silk soy creamer, French Vanillia flavor

1C. plain canned pumpkin

6 Tbsp. Milled cane sugar

1/4. tsp. Salt

1/2 tsp. ground Cinnamon

1/8 tsp. ground ginger

pinch of ground cloves

6 lrg.Tart baking apples, such as Fuji or Rome ( 12 oz each)

 

1. Preheat oven to 350 degrees F.

 

2. In a blender, combine water and egg replacer. Blend until frothy,

scraping down sides once.

 

3. Add tofu and creamer, and blend until smooth.

 

4. Add remaining ingredients ( except apples) and blend for 2 minutes;

set aside

 

5. Wash apples and stand on cutting board. Using a large sharp knife,

cut a small slice off the bottom of each apple so it will stand flat and

straight up. Then cut a slice off the top just to where the stem sticks

out of the apple. The top will be flat.

 

6. Using a 1 1/2-or- 2 inch biscuit cutter ( make sure there is at least

3/4-inch ring of apple outside the biscut cutter). Center and press down

1/2 inch into the flesh of the apple. Remove cutter and set aside.

 

7. With a melon baller, scoop out the core and flesh of the apple, using

the cutter's circular mark as a guideline. Be sure to leave at least 3/4

inch of apple all the way around.

 

8. Once you've finished scooping out the apples, return to your pumkin

filling. Pulse the blender 3 or 4 times to make sure the filling is

well-mixed, then pour filling into hollowed-out apples to within 1/4

inch of the tops. Sprinkle lightly with cinnamon and place in a shallow

baking dish ( not touching)

 

9. Bake for 40-45 minutes. Smaller apples won't need as long to bakd,

about 30 minutes. If your apples begin to split, they are on the berge

of overbaking. Serve slightly warm or chilled, with a scoop of your

favorite vanilla ice cream or soy ice cream.

 

Sevings: Makes 6 large or about 10 medium apples.