Crustless Apple Pie

Crustless Apple Pie

adapted from ww.com

My friend Lauren gifted me Apple Pie Jam. I have never seen it in a store or even a recipe for it ... not that I have ever been very successful at making jams and jellies. The original recipe called for apricot jam or jelly. You can further reduce the point to 1 WW Blue point per serving by using sugar free jam or jelly.

Serves 6                                    3 WW Blue points / serving

3 medium apples, such as Cortland, Granny Smith or Macintosh

1 Tbsp. Truvia brown sugar blend

1 Tbsp. fresh lemon juice

1/4 tsp lemon zest

1 tsp ground cinnamon

1 pinch freshly ground nutmeg

2 Tbsp. apple pie jam or apricot jam or jelly

1. Combine the apples, Truvia, lemon juice, zest, cinnamon, and nutmeg in a nonreactive* bowl,
2. Cook the apple mixture in a large skillet coated with cooking spray until slightly softened, stirring occasionally, about 10-12 minutes.
3. Remove from heat and stir in jam. Serve hot or slightly cooled.

Enjoy!

*According to thekitchn.com "[t]he terms 'reactive' and 'nonreactive' are referring to the type of metal from which your pot or bowl is made. Aluminum, cast iron, and copper are all 'reactive.' Stainless steel, ceramic, glass, and metal cookware with enamel coating are all 'nonreactive."