Source:
Classifications: Cakes and Pies
Qty Measure Ingredient
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1/2 of a 15oz package folded refrigerated
unbaked pie crust (1 crust)
1/2 cup toasted sliced almonds
1 8oz pkg light cream cheese (Neufchatel), softened
3 tablespoons apple juice
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
3 packets Equal or 1 tsp. Equal Measure
4 medium tart apples, cored, peeled and sliced, (3 1/2 cups)
1 cup apple juice
1/4 cup golden raisins
1/4 teaspoon ground cinnamon
2 tablespoons apple juice
1 tablespoon cornstarch
2 packets Equal or 3/4 tsp Equal Measure
Instructions: Unfold pie crust; roll out on floured surface to form a 12-inch circle. Place, floured side down, into a 10-inch tart pan with removable bottom. Press up sides. Trim and remove excess pastry. Prick bottom and sides with fork. Line with a double thickness of foil. Bake in a 450* oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or till golden. Cool on wire rack.
Meanwhile, chop 1/4 cup of the almonds. Beat together softened cheese, 3 tablespoons apple juice, vanilla, 1/4 teaspoon ground cinnamon and 3 packets Equal or 1 teaspoon Equal Measure. Fold in chopped nuts. Spread mixture evenly in cooled crust. Set aside. In large skillet combine apples, 1 cup apple juice, the raisins and 1/4 teaspoon ground cinnamon. Bring to boiling. Reduce heat and simmer, covered, 2 to 4 minutes or till apples are just tender. Quickly remove apples and raisins with slotted spoon. Combine 2 tablespoons apple juice and cornstarch; add to skillet. cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; add 2 packets Equal or 3/4 teaspoon Equal measure. Fold apples into glaze; spoon over cream cheese layer. Sprinkle with remaining almonds. Cool, cover and chill till serving time (up to 6 hours). Makes 10 servings.
Staging:
Variations:
Background: Note: DIABETIC EXCHANGES: One serving equals 1 fruit, 1/2 bread, 1/2 meat, 2 1/2 fat; also, 246 calories, 177 mg sodium, 24 mg cholesterol, 26 gm carbohydrate, 4 gm protein, 15 gm fat.
Serves: 10
Food Exchanges: