1. Präparation:
Preheat the oven to 180°C top/bottom heat. Lightly mist a large baking dish with water or a touch of baking spray.
2. Core the Apples:
Wash the apples. Generously remove the core using an apple corer while keeping the bottom intact. Finely chop the extracted apple flesh (excluding the core) and set aside for the filling.
3. The High-Volume Filling Secret:
Mix the grated zucchini and finely chopped apple flesh in a bowl with the erythritol, cinnamon, and bitter almond extract. (The zucchini provides true volume without altering the flavor). Crumble or grate the vegan marzipan paste into tiny pieces and fold it in so the marzipan flavor distributes evenly.
4. Stuffing:
Firmly press the high-volume apple-zucchini-marzipan mixture into the openings of the apples, piling it up slightly at the top.
5. Baking:
Place the apples in the baking dish. Mix the sugar-free light fruit syrup or low-calorie apple juice with water and pour it onto the bottom of the dish.
6. Duration:
Bake in the oven for about 25 to 35 minutes until the skin slightly bursts and the apples are wonderfully tender.
And that goes great with a low calorie vanilla sauce:
1. Dissolve the Starch:
Whisk the cornstarch with a splash of cold almond milk.
2. Bring to a Boil:
Heat the remaining almond milk with the sweetener and spices.
3. Thicken the Sauce:
Stir in the starch mixture and let it bubble briefly.
4. Serve Warm:
Spoon the creamy sauce directly over your baked apple.
Nutritional Information Baked Apples (approx. per serving)
- Calories: 145 kcal
- Carbohydrates: 29 g
- Protein: 3 g
- Fat: 2 g
Nutritional Information Vanilla Sauce (approx. per serving)
- Calories: 52 kcal
- Carbohydrates: 4.2 g
- Fat: 1.2 g
- Protein: 1.0 g
