Try this slimmed down version of the Hanukkah favorite.

Applesauce
2 pounds red-skinned apples, cored
1/4 cup water
1 tablespoon plus 1/2 teaspoon lemon juice
1-1/4 teaspoons Sweet'N Low
1 teaspoon ground cinnamon
Dash ground nutmeg

Potato Pancakes
1-1/2 pounds potatoes, peeled
1 medium-size onion, peeled
1/4 cup all-purpose flour
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pepper to taste
1 tablespoon vegetable oil

For Applesauce
1. Cut apples into eighths. Place in medium saucepan with remaining applesauce ingredients. Over high heat, bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes or until apples are tender.

2. Place mixture in colander set over a bowl. With large spoon, push mixture through colander. Stirring, until only apple skins are left in colander. If necessary, drain off liquid from applesauce. Cover and refrigerate until ready to serve.

For Potato Pancakes
1. Peel potatoes. Into a large bowl of cold water, grate potatoes and onion. In colander lined with cheesecloth or paper towel, drain potatoes and onion. Wrap in towel and squeeze to remove as much water as possible. In same large bowl, combine potato, onion and remaining ingredients, except oil. With large fork or spoon, mix thoroughly.

2. Brush some of the oil on nonstick griddle or large skillet. Heat over medium-high heat. Drop pancake mixture by tablespoons onto skillet, flattening slightly with back of spoon. Cook 8 to 9 minutes or until golden, turning once. Repeat until all batter is used, brushing griddle with remaining oil as needed. Serve immediately with applesauce. Makes 4 servings.

Per Serving: 366 calories, 6 g protein, 77 g carbohydrate, 6 g fat, 53 mg cholesterol, 332 mg sodium

Diabetic Exchanges: 2 starch/bread exchanges, 2 fruit exchanges, 1 fat exchange