Ingredients:
3 cups apples, cored, peeled and diced
2 1/2 cups red rhubarb, cleaned and diced
16 packets of sugar substitute, divided
2 tablespoons cornstarch
1/3 cup apple juice
1 tablespoon lemon juice
2/3 cup quick cooking oats
1/4 cup pecans, chopped very fine
2 tablespoons low fat margarine, melted
3/4 teaspoon cinnamon
Instructions:
Preheat oven to 400 degrees. Place the apples and the rhubarb in a mixing bowl. Sprinkle 10 packets of the sugar substitute over the top. Place the cornstarch in the mixture. Mix until blended together well. Pour into a small baking dish. Place the apple juice and lemon juice together in a small bowl. Stir slightly to blend juices together. Pour over the top of the fruit in the baking dish. Cover the dish with aluminum foil and bake 22 minutes. Fruit should be soft when done. Pour the quick oats into a bowl. Fold the pecans into the bowl. Sprinkle with the other 6 packets of sugar substitute and cinnamon. Pour the melted margarine in and stir. When the fruit has softened remove the aluminum foil from the top of the baking dish. Crumble the raisin mixture over the top being sure to get out to the edges. Continue baking 12 minutes or until the topping has begun to brown and get crispy.
Nutritional Information (Approximate Values):
177 calories, 3 g protein, 8 g fat, 26 g carbohydrate, 10 mg cholesterol and 45 mg sodium per serving.
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