Apple Syrup with Allulose
Apples provide dietary fiber and the fruit base, while lemon juice balances the sweetness. Simmering turns the purée and allulose into a thick syrup with a light caramel note. A roughly 20 g serving contains about 12 g of the original apples, so count it toward your daily fruit intake.
Core the apples (300 g), bake at 200 °C for 25–30 minutes until tender. Blend the apples until smooth and measure 200 g of purée.
Combine the apple purée (200 g) and allulose (300 g) in a saucepan. Heat while stirring until the allulose dissolves, then bring the mixture to a boil.
Lower the heat, add baking soda (4 g) and lemon juice (40 g). Stir until the reaction and foaming stop, then reduce the syrup until it reaches the desired thickness. Transfer the syrup to a clean covered container, cool it in the refrigerator, and keep it covered there.
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