Apple Sauce

2 tablespoons water
450 g/1 lb cooking apples, peeled and cored
25 g/1 oz fructose
15 g/1/2 oz polyunsaturated vegetable margarine
lemon juice

Place the water in a heavy saucepan and heat gently. Cut the apples into quarters and thinly slice into the saucepan. Cover and cook very gently for 10 to 15 minutes until the apples are reduced to a pulp.

Whisk to a puree, stir in the fructose, margarine and a few drops of lemon juice, and beat well,- Serve hot or cold.

MAKES about 300/1/2 pint