Rocco DiSpirito's Caramel Apples

Ingredients

Cooking Directions

Preheat the oven to 350° F. Place the milk powder on a nonstick baking sheet and shake it out to an even layer. Toast the milk powder in the oven until it is the color of a deep caramel, about 5 minutes, stirring once or twice.

Add the toasted milk powder to a blender and add the water, coconut nectar and stevia. Cover and blend on high until well combined. Turn the blender to low and add the xanthan gum; blend until thick, about 1 minute. Add the butter spray and blend just to combine. With a rubber scrapper, scrape the sauce into a small bowl.

Coat the bottom half of each apple generously and evenly with caramel. Then sprinkle with the crushed graham cracker and place in a small cup or dish to allow the caramel to set up.

Tips:

Make sure the apples are nice and dry before coating them with the caramel. This will help the caramel stick better.

Per serving:

60 calories, 0.3 g fat (0g sat, 0g mono, 0g poly), 1mg cholesterol, 40mg sodium, 14g carbohydrate, 2g fiber, 2g protein

Recipe courtesy Rocco Dispirito

This recipe was styled by chef Karen Pickus for Good Morning America.