As I said last post, I had a huge jar of applesauce, so I’ve used it several ways. This one is a recipe from All Recipes that I adapted for low carb. It’s a wonderful topping for ice cream or yogurt. Use a low carb ice  cream and the lowest vanilla yogurt you can find to keep the carbs down. I use CarbMasters yogurt from Kroger Foods, but some people don’t care for the taste. I also use CarbSmart ice cream from Breyers Ice Cream.

With only four ingredients, the recipe is easy. I suspect it would be delicious over vanilla pudding, custard, cheesecake, or even as cake topping. If you don’t like pecans, substitute in walnuts or almonds, or leave them out completely.

If you have any leftover, you can refrigerate it for a few days.

Applesauce Sundae Topping

1/2 cup Unsweetened Applesauce
1 tablespoon Swerve Brown Sugar
1/8 teaspoon Cinnamon
1/4 cup Pecan pieces

In a microwave safe bowl, combined the applesauce, brown sugar, and cinnamon. Cook for one minute. Stir in the pecan pieces.

Alternately, put the applesauce, brown sugar, and cinnamon in a small pan and cook over medium heat until it just comes to a boil. Remove from heat and stir in pecans.

For a slightly richer flavor, add 1 tablespoon butter to the bowl before you microwave or bake. If you like the tang of clove, add a pinch or so to the mixture.

Serve over two scoops of low Carb ice cream.  Tastes like Fall!

Makes 4 servings.