Sugarless Applesauce Recipes

Steps:

• Peel and core apples (I prefer to leave the skin on a few of them because I like the taste and texture). Cut apples into approximately 1 inch cubes.
• Add all ingredients to pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly.
• Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices.
• Mash with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature.

Steps:

• In a saucepan over medium heat, cook apples, soda and cinnamon until apples are tender, about 45 minutes. Serve warm or cold.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x4 inch loaf pan with cooking spray.
• Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
• Beat the eggs until light and add sugar twin. Add applesauce and vanilla.
• Add flour mixture and beat until smooth. Fold in raisins.
• Pour batter into loaf pan. Bake at 350 degrees F (175 degrees C) for about an hour, or until a toothpick inserted into cake comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour one 9 inch square baking pan.
• Beat the eggs until they drop like ribbons from the beaters. Continue beating and add the oil in a thin stream. Beat in the 1 cup applesauce and the 1 cup unsweetened apple juice concentrate. Beat in the flour gradually until well blended. Add the baking soda, ground ginger, ground almonds and apples, mix to combine.
• Pour the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for about 40 minutes or until the cake tests done. Let cake cool on a rack for 15 minutes before turning out of pan. Cool completely before frosting. Carefully slice the cake in half horizontally with a long serrated knife. Fill and frost with Apple Butter Frosting.
• Apple Butter Frosting: Beat the cream cheese until soft and fluffy. Gradually beat in the apple butter and remaining 2 tablespoons apple juice concentrate.

Steps:

• Place apples and water in a large kettle. Cover and cook over medium-low heat for 30-40 minutes or until apples are tender; remove from the heat. Using a potato masher, mash apples to desired consistency. Stir in cinnamon and sweetener. Serve warm or cold.

Steps:

• Place the apples and the water in the pot, cover, and bring to a boil.
• Reduce to medium heat and cook covered for 15 to 20 minutes or until the apples are very so.
• Cool for 5 minutes and puree to a desired consistency with the blender.
• Transfer to the mason jars and refrigerate.
• Keeps in the refrigerator for up to a week and in the freezer up to 3 months.