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Makes 8 dumplings Per serving: calories 165, fat 6g, carbs 13g, protein 2g

Adapted from Sue on OH...shes great to share this idea with me I only use 1 of the splenda.


  • One 8-ounce can Pillsbury® refrigerated crescent dinner rolls
  • 2 cups Splenda granulated (yellow bag – do NOT use Splenda Blends which contain real sugar!)
  • 1 ½ teaspoons ground cinnamon
  • 4 small Granny Smith apples, peeled, cored and halved
  • ½ cup butter (one stick)
  • 1 teaspoon vanilla
  • Cinnamon Bliss syrup as a drizzle – optional


  • Heat oven to 350°F. Lightly grease 8 by 10 inch glass baking dish or use a shallow foil pan. (The photo shown is a double batch)
  • Unroll dough without pulling apart the triangles, flatten slightly with a rolling pin and cut into 8 rectangles.
  • Blend ½ cup Splenda and ½ teaspoon cinnamon in a small dish.
  • Place 1 teaspoon of this mixture on a dough piece; top with an apple half and wrap the dough around the apple pinching the seams to enclose.
  • Place seam side down in the prepared baking dish. Neatness does not count.
  • Combine the remaining Splenda, cinnamon, butter, and vanilla with 1 cup of water in a small saucepan and heat on medium high until butter melts and a thin smooth syrup forms. Pour the syrup over the dumplings.
  • Bake uncovered at 350°F for 35 to 40 minutes or until golden brown.

Categories: Misc. Dessert  Sugar-Free 
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