Sugar free applesauce

And yet there is something that can replace butter in many pastry recipes, reducing dramatically the calories we consume.

SKU: 8820 Category

Description

Did you know that 200gr of butter contains 1400 calories, but 200gr of applesauce contains just 90 calories? Let’s make it!

Sugar free applesauce

You will need:

  • 2 kg of apples
  • 1 cup of water
  • 1 lemon
  • small jars with screw cap

  Wash the apples, cut them in the middle twice and remove the kernel (see photo). Peel them and cut your apples into smaller pieces.

  In a small pan put 1 cup of water and throw in the apples. Add the juice of the lemon. Turn on the heat and stir occasionally. Once boiled low to moderate temperature, close the lid and leave it there for 20 minutes.

  Remove from heat and with a perforated spoon transfer the apples to your food processor (in 2 or 3 doses). It will take a few seconds to create a nice cream. Throw away the remaining water in the pan and put back in your cream for one last quick boil (1-2 minutes). Remove from head and leave it aside. Divide the cream into the jars and close with the lids. After they cool down, put them in the refrigerator.

  The applesauce can be consumed within the next 6-7 days. If you want to keep it for several weeks you have to follow the canning process: Place the jars in a pot (try to leave a distance between them) and fill it up with water - 1 cm above the jar lids. Start heating the pot (with the jars in) and as soon as it starts to boil, lower to moderate temperature. After 20 minutes remove the pot from the heat and allow to completely cool down for at least 5-6 hours before putting in the refrigerator. Sterilization was successful if the lid is a bit inwards. When you open it, you should hear the "pop'!

 

Very soon we will discover together thousands of ways you can use this cream. Until then you can add it to your yogurt or replace jams which contain incredible amounts of sugar.

Κρέμα μήλου χωρίς ζάχαρη
Κρέμα μήλου χωρίς ζάχαρη
TIPS

- Use small jars because otherwise you won't be able to go through the sterilization process.

- If you want you can make half a dose (1 kg apples, half a cup of water and half a lemon)

- You can keep the skin on the apples, resulting a darker cream color and a little heavier taste.

- Attention during sterilization: put the jars in the water when its cold. If you put them in the boiling water they will break.

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