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| Apple Pie
2 pounds of McIntosh apples, peeled, cored & thinly sliced (7 cups)
2 tablespoons of lemon juice
2 tablespoons of granulated sugar
1 tablespoon of Butter Buds Sprinkles
4 packets of Sweet 'N Low
1 tablespoon of all−purpose flour
1 1/2 teaspoon of ground cinnamon
1/8 teaspoon of ground allspice
4 sheets phyllo dough, thawed
Nonfat frozen vanilla yogurt (optional)
Preheat the oven to 375ºF. Spray a 9−inch pie pan with nonstick cooking spray. In a large bowl, toss the apples with the lemon juice. In a small bowl, combine the sugar, Butter Buds, Sweet 'N Low, flour, cinnamon and allspice. Add to the apples and toss to coat. Lightly spray one sheet of phyllo dough with nonstick cooking spray. Fold in half and spray again. Place in the pie pan with one edge
hanging over the pan. Repeat the process with the remaining 3 sheets of dough, overlapping in the pan to cover the bottom completely. Spoon the apple mixture into the pan. Fold the edges of the dough over to cover the apples. Spray with nonstick cooking spray. Bake 35 minutes, or until the dough is crisp and the apples are tender when pierced with a sharp knife. Cool slightly before serving. Serve with nonfat frozen vanilla yogurt, if desired. Makes 1 (9−inch) pie, 8 servings.
Variation
Seven cups of sliced fresh peaches or pears, or fresh blueberries, may be substituted for the apples.
Recipe provided by http://www. Basic-Recipes.com Per serving (1/8 pie): 115 calories, 1g protein, 29g carbohydrate,
1g fat, 1g saturated fat, 0mg cholesterol, 65mg sodium
Diabetic exchanges: 1/2 starch, 1 1/2 fruit |
