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Cinnamon Butter Apples

Cinnamon Butter Apples - Picture

Cinnamon Butter Apples

Calories 125 (36% from fat)
Fat 5 gram
Saturated Fat .5 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 167 mg.
Carb. 20 gram
Fiber 3 gram
Sugar 10 gram
Sugar Alcohol 5.5 gram
Protein 1.75 gram

Optional Ice Cream

Calories 90 (0% from fat)
Fat 0 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 50 mg.
Carb. 20 gram
Fiber 5 gram
Sugar 4 gram
Sugar Alcohol 3 gram
Protein 3 gram


1/2 cup Cary's sugar free syrup

6 Tbsp. fat free half and half cream

2 apples
(We used Gala apples.)

4 Tbsp. fat free butter
(We used I Can't Believe It's Not Butter! Fat Free.)

3 Tbsp. Splenda no calorie sweetener
(We used the box that measures cup for cup like sugar.)

1 tsp ground cinnamon

4 Tbsp. chopped walnuts


2 cups ice cream - each serving is 1/2 cup
(We used Edy's No Sugar Added Fat Free Vanilla.)

If you're only eating the apples, the fat is a little high. By adding the ice cream the overall fat percentage drops to 21%. Do not add the ice cream if it pushes you over your caloric intake for the day.

1. Pour Cary's syrup and fat free half & half in small sauce pan. Heat on low for 3 minutes while stirring together. Pour into bowl and set aside.

2. Slice the apples in half and then cut each half into 4 wedges. Cut away stem and seeds. You should end up with 16 wedges.

3. In sauce pan heat up the butter, Splenda and cinnamon on medium heat. Once melted put apple wedges in and cook each side for 1 minute. Then cover sauce pan and let cook for an additional 2 minutes (until tender).

4. Place 4 apple wedges on each serving plate. Combine the butter, Splenda and cinnamon liquid with the syrup and half & half. Pour even amounts over each serving plate.

5. Sprinkle 1 Tbsp. chopped walnuts over each serving.


6. Add 1/2 cup ice cream to each plate.

Yield: 4 Servings

Cinnamon Butter Apples 

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