Organic Fuji Apples make great apple sauce because of their firm crisp flesh. Very high in pectin and super tangy, Fuji apple are a great choice for apple sauce both for texture and taste. Fuji apples are quite tangy and the apple sauce benefits from the addition of healthy Monk fruit. Monk fruit was discovered and horticulturally grown by 13th-century Buddhist monks in the mountains of China. The monks called it Lo han guo and they used it to sweeten everything instead of sugar. Monk fruit is a small green melon like fruit that grows on a vine. Monk fruit is 300 times sweeter than sugar and comes from an anti-oxidant produced by the fruit called mogrosides. Monk fruit has zero calories and does not raise the glycemic index in people. Monk fruit is dried and powdered and used in small quantities to sweeten anything. Because of monk fruits extreme sweetness it is often mixed with erythritol. Erythritol is a naturally occurring byproduct from fermenting corn. It is one of the healthiest sugar alcohols and is calorie-free. 70 percent as sweet as sugar, it is a perfect blend with monk fruit. Monk fruit mixed with erythritol can be mixed 1 to 1 same as sugar in recipes. I often use a little less monk fruit than sugar because I think it's very potent and a little less is better. -15 minutes prep -30 minutes cook time -8 servings
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