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Caramel Apple Enchilada Sundaes




Source of Recipe


Shirleys RessyPees


Recipe Introduction


Apple wedges are poached in low-calorie butter and rolled inside flour tortillas, then baked in syrup made with non-calorie sweetener.


List of Ingredients




1.) 1/2 tsp cinnamon
2.) 1/4 cup + 2 tbsp granular Splenda
3.) 2 large Granny Smith apples
4.) 12 tbsp low-calorie butter
5.) 1/4 cup brown sugar Splenda
6.) 1/4 cup water
7.) 4 fajita-size flour tortillas, low-fat or low-carb
8.) Low-fat or sugar-free frozen vanilla yogurt
9.) Caramel sundae topping, sugar-free



Recipe




Preheat oven to 350°. Spray an 8x8" baking dish with nonstick spray. Mix cinnamon with the 2 tbsp Splenda and set aside. Peel, core and cut apples into 8 wedges each. Heat 4 tbsp of the butter in a small skillet over medium heat. Add apples wedges and saute until soft crisp, about 5 minutes. Place 4 apple wedges on each tortilla; sprinkle evenly with cinnamon-Splenda mixture. Fold like a burrito: fold in sides, then bring bottom flap up over apples and roll. Place in a prepared baking dish, seam down. Bring water, remaining butter and the 1/4 cup of both Splendas to a boil. Reduce heat and simmer 5 minutes. Pour over enchiladas and let set 30 minutes. Bake in preheated oven for 30-35 minutes or until golden brown. Allow to set 10 minutes before serving. Serve with a scoop of yogurt and drizzle with caramel topping. Yield: Serves 4.