Reviewed: Sep. 30, 2009

This is so yummy! I've made it several times and my entire family loves it. However, I did make one change. I'm too lazy to grate the apples. I chop them into bite size pieces.

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Diana

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Reviewed: Aug. 12, 2009

This recipe is amazing! To make the recipe healthier, I substituted apple sauce for the butter and used splenda (the baking blend) instead of sugar. My boyfriend and I can't get enough!

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A. Bayless

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Reviewed: May 24, 2009

This was tasty but I didn't think it was worth 5 stars. Maybe my expectations were too high after reading all the reviews.

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Dana

Cooking Level: Intermediate

Home Town: Avonlea, Saskatchewan, Canada

Living In: Lo Barnechea, Santiago Metropolitan Region, Chile

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Reviewed: Apr. 10, 2009

This is very good. For everyone who keeps saying "this is more like a soft cake than a pudding" Umm, everywhere BUT in America that's what a pudding is! So it's not poorly named! In England, NZ, Aus. etc pudding is a baked dessert just like this one! And in other countries instead of saying "Would you like dessert?" a server would say... "would you like a pudding?" so it encompasses a lot of desserts, not just what we Americans think of as a pudding.

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Nicole

Cooking Level: Beginning

Home Town: Fredericksburg, Virginia, USA

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Reviewed: Feb. 12, 2009

As my daughter and I are following a weight loss program, I adjusted this recipe as follows: instead of butter I used 1 small, mashed banana and 2 T. oil; instead of sugar I used splenda for baking; I used 1/2 all-purpose flour and 1/2 whole wheat flour; decreased nutmeg to 1/8 t. and increased cinnamon to 3/4 t.; increased walnuts to 1/2 cup. It came out like a moist walnut apple bread and tasted great! This will be a great way to get our cake without going off our program! Without frozen yogurt the changes to nutrition are as follows: Per Serving (excluding unknown items): 115 Calories; 6g Fat (44.1% calories from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

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Spot

Cooking Level: Expert

Home Town: Albany, New York, USA

Living In: Adana, Adana, Turkey

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Reviewed: Feb. 10, 2009

Yum! This is delicious. Like others said it's more of a cake than a pudding. It's very moist and is even better the next day.

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MONKEYGIRL0

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

I had to grate all the apples by hand, which was kind of a pain. But it was a delicious recipe.

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MEREDITH95

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Reviewed: Dec. 25, 2008

i didn't have the type of apples the recipe called for but this came out great. i made it 3 times already (i had to use up all the apples we had from a halloween party)....everyone loves this "cake" (not really a pudding).

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lisa

Cooking Level: Expert

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Reviewed: Nov. 1, 2008

This was a delicious, simple goodness dessert. More like a moist cake than a pudding.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Oct. 12, 2008

This is phenomenal. Rave reviews from my husband and 8 year old daughter. Serve warm with vanilla ice cream - superb combination!

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JEVE99

Home Town: Trumbull, Connecticut, USA

Living In: North Haven, Connecticut, USA

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Reviewed: May 27, 2008

This is a new family favorite for us and gets extra-apple-packed (and extra-healthy) by substituting applesauce for the butter.

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tlv

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Reviewed: Feb. 25, 2008

My family LOVES this!!! I got the recipe out of a Best of Country Cooking 1999 and we've been enjoying it since. This is a wonderful winter time treat. Golden raisins, other nuts, or none at all, and dried cranberries have been some of the variations we've tried. This never lasts long enough to cool off at our house, enjoy!

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Amy Sancrant

Cooking Level: Expert

Home Town: Monroe, Michigan, USA

Living In: Adrian, Michigan, USA

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Reviewed: Jan. 25, 2008

Excellent! I substituted Splenda for the 1 cup sugar, and added a touch more cinnamon. Very moist and Yummy. I served it with nonfat frozen yogurt, so by the time I was done with this recipe, it was low-fat and sugar-free.

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Gail

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Jun. 18, 2007

Fantastic Winter Warmer, used pecans instead of walnuts they have nicer texture. Might want to double recipie doesn't make quite as much as it says. Served also with vanilla ice cream and caramel sauce

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frostie

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Reviewed: Jan. 6, 2007

My entire family loved this recipe! Although it was more like a very moist cake, it had less fat (less eggs, flour, and butter) and still tasted great. We put whipped cream on top. I will definitely make this again.

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