I did not do much cooking after Thanksgiving dinner.  We went to Merchant’s the day before and City House the night after.  As my sister-in-law is more into the cooking of Naples than Tuscany we went to Coco’s Italian Market their last night here.  During the day we entertained ourselves with museum tours.  On Friday we went to the Country Music Hall of Fame and were entertained by Brenda Lee at the lighting of their Christmas tree.  Saturday, we toured the Tennessee State Museum.  Both are very interesting and entertaining.  One morning I made these fritters from the WW Weekly.   They were easy and I thought a good alternative to pancakes.  Serves 4.

Ingredients: 

1/2 C all-purpose flour

6 t granulated sugar

1/8 t table salt

1/2 C fat-free egg substitute

1/4 XC fat-free buttermilk

1 t vanilla extract

2 large apples, grated

1 T reduced -calorie margarine (I used butter Pam)

1 T powdered sugar

Directions:

1. In a medium bowl, combine all the dry ingredients.  
2. Stir in the grated apples.
3. Mix the wet ingredients and mix well into the dry ingredients.  
4. Spray a large non-stick skillet over medium-high heat.  
5. Drop apple mixture into pan, making 8-10 fritters.   cook until golden brown, about 2-3 minutes per side.  (I used a ice-cream scoop to make sure they were all even.)
6. Sift powdered sugar over top of fritters just before serving.