1 cup apple juice, divided ½ cup honey, or maple syrup ¼ teaspoon cinnamon, optional 2 1/2  cups diced, cored apples” 1 tablespoon cornstarch


In saucepan over medium heat, combine ¾ cup apple juice, honey and cin­namon; blend well. Bring to boil, stirring occasionally; add apples. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 10 minutes, until apples are tender, but not mushy.

In cup or small bowl, combine remaining ¼  cup apple juice and cornstarch; blend well. Stir into apple mixture; cook and stir until thickened and bubbly.

Serve warm or cold on frozen nonfat yogurt, low-fat ice cream, angel food cake, gingerbread, pancakes, French toast or waffles.

Store leftovers in tightly covered container in refrigerator; reheat over low heat before serving, if desired.

‘If desired, thinly peel apples.