Serves: 6
Total Calories: 116
1. Preheat oven to 325°. Lightly coat a 9-inch pie plate with non-stick cooking spray.
2. Into a small bowl, sift flour, baking powder and salt set aside.
3. In a small mixer bowl at high speed, beat eggs, splenda and vanilla for 3 to 5 minutes or until fluffy and pale yellow. At low speed, beat in flour mixture until well blended.
4. Peel, core and coarsely chop apples (you will need 2 cups). Stir apples and raisins into batter. Pour into pie plate.
5. Bake for 30 minutes or until puffed in the center and golden brown on top.
6. Spoon into six dessert dishes. Serve warm.
High Altitude Adjustments: At 6,000 feet, no adjustments needed.
This Apple Sponge Pudding recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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