Caramel Apple Enchilada Sundaes

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

Ingredients:

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

Directions:

Preheat oven to 350 degrees. 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.

Number of Servings: 4

Notes from the Cook: Nobody believes that this recipe is sugar-free and low-carb.