I remember to spell dessert with 2 s’s because you always want seconds of dessert, at least I do! And although it’s near impossible for me to resist a bowl of ice cream or slice of banana cream pie I can at least give myself a fighting chance when I stock up on healthy sweet alternatives like nature’s best dessert, fruit!
If an apple doesn’t sound like dessert to you I agree but with a little doctoring you can achieve some of the taste and flavor of your favorite apple pie with 5% of the calories, 0% of the fat, and 3 ingredients. An apple, a lemon, and some cinnamon.
1st: slice your apple and place in a bowl, I slice mine thin so it takes me longer to eat it and I feel more full.
2nd: cut your lemon in half, poke 1 half a couple of times with your knife, then squeeze it over your apple slices.
3rd: sprinkle cinnamon over your apple, stir or shake apple slices in your bowl, and enjoy.
4th: if you want seconds go for it, you have the other half of the lemon!
Hey, it’s not exactly apple pie but it is 1 step in the process of making a homemade pie and it’s a delicious alternative to all the calories and fat…
My favorite type of apples are Organic Fuji Apples. Apples are a fruit you might want to pay the organic price tag for plus if you store them in the fridge they last up to 4 months so buy in bulk when there’s a special at the market. Pesticides and impurities are more likely to penetrate an apple’s skin than say a banana or orange.
Apples start to brown after slicing them, why? When your knife slices through the apple skin, the enzymes and iron present in the apple oxidize, because there’s oxygen in air. Much like untreated metals (iron) will start to rust over time…
But if you use lemon juice, it’s not only flavorful, when it’s applied to the fruit it slows down oxidation in two ways. First, lemon juice is abundant in Vitamin C, which is a natural antioxidant and reduces oxidation. Ever wonder why your dermatologist recommends you to use a serum with Vitamin C? Because it brightens your skin tone! Secondly, the ascorbic acid in the lemon juice reduces the pH value of the surface of the apple to a lower level, therefore oxidation doesn’t to occur. Acids have low pH’s!
Applying lemon juice holds true for pears, potatoes, eggplant, and other fruits and vegetables which turn brown just like apples do. If lemon juice is not available, you can also try using orange or lime juice, salt water can do a good job as well to avoid the browning effect but I think it depends on what you’re trying to preserve, better for veggies.