Apple & Cheese Casserole

This is a great side dish, or a yummy dessert. My hubby is diabetic. Original recipe calls for Stouffer's Harvest Apples (2 boxes), which are normally found in the Stouffer's section of the frozen food department in your grocery store, not where the frozen fruit is. I substituted Splenda for the sugar called for in the original recipe. Don't use fat free cheese, it wont mix/melt. If you use the Stouffer's apples you can mix it all and put in the oven for about 30 minutes. Nutritional info is approximate based on about 1/2 cup serving.




4 apples, cored/peeled, thin sliced ½ cup Splenda 3 tablespoon flour 1 cup cheddar cheese, reduced fat, shredded ¼ cup butter, unsalted 10 butter crackers, crushed 4 tablespoon apple juice

Nutritional information

About 150 Calories; 7 grams total fat (3 saturated; 0 trans); 19g carb; 8 sugars; 245 mg sodium


Preheat oven to 350. Spray Pam into a 8x8 glass baking dish. Mix the Splenda and flour in a small bowl and stir in the apple juice. Melt the butter. In another small bowl mix the butter with the crushed crackers. Place the apples in the baking dish, cover with foil and bake about 15 minutes to start softening the apples. Pull out, layer the sugar mixture, cheese and cracker crumbs. Bake another 20 minutes.