I'm sure BL will answer you soon, but if I want to make apple sauce I usually just peel some cooking apples, core them, chop them up roughly, put them in a pyrex bowl with sweetener if you want, cover it with cling film, pierce it a couple of times to let the steam escape, then ZAP in the microwave for a few minutes until they go mushy. Beat to a puree with a wooden spoon or use a stick blender.
Voila - pure apple sauce.
Altenatively, core the apples, leave the skin on but score around the middle.
Bake in the oven in a pan with an inch or so of water, or cook in the mictowave until soft, then sieve the lot, separates the skin from the pulp.
I often just keep a bowl of it in the fridge to have with jelly, greek no fat yogurt or both. I often add cinnamon and sometimes I put a few cranberries in too.
Yeah, I do mine much the same, but in a pan on the stove with some cinnamon and spice, sweetner - I use the Splenda Brown SUgar if I have it to hand....and just simmer till it turns soft and then give it a coarse grin with my whizzer, and chill it.
Its good for all sorts - nice with roast meat too.
Daisy! I bought a box of Graham Crackers in America!!
I haven't been around for a few weeks.
l was on holiday from work for 3 weeks and had some emotional stuff to deal with, but starting to feel a bit better now. :cry:
But, great news - it didn't make me over eat or drink.
My weight hardly fluctuated.
My Dad would have said "un-bally-believable"