Source: Enlitened Kosher Cooking by Nechama Cooking

Apples sauteed in red wine and served with a creamy soy based sauce.

Servings

1 tbsp cornstarch
1 tbsp soy protein powder
0.33 cup cold water
1 cup whipped fat-free topping
0.5 cup soy milk
0.25 cup SPLENDA® No Calorie Sweetener, granulated
1 tbsp rose water

Apple mixture
3 medium apples (Granny Smith)
0.25 tsp fresh lemon juice (few drops)
1 tbsp Margarine, 80% fat
2 tbsp SPLENDA® No Calorie Sweetener, granulated
0.25 cup red wine
2 tbsp rose water

Garnish
1 oz fresh mint (or rose petals)

1 Blend cornstarch and soy protein powder with water, mixing until it has a thick, syrupy consistency and no lumps. Set this aside.
2 In a small pan over medium heat, mix the whipped topping, soy milk and sugar substitute until just before it boils.
3 Lower heat and add cornstarch and protein powder and mixture while stirring with a whisk or wooden spoon for 2 minutes.
4 Add rosewater. Mix and remove from heat.
5 Pour into a clear serving bowl or individual dessert glasses. Refrigerate.
6 Peel and cube the apples. Mix in a small amount of lemon juice to keep them from turning brown.
7 Melt margarine and sugar substitute in a frying pan over low heat. Mix with a wooden spoon but do not allow contents to burn.
8 Add apple cubes and wine, raise the heat to bring it to a boil. Lower the heat and cook until the apples soften.
9 Remove and cool well. Mix in the rosewater. Drop a tablespoon of the apple mixture onto each serving. Garnish.