- 1/2 of a 15oz unbaked pie crust package, refrigerated
- 1/2 cup toasted, sliced almonds
- 1 8oz package light cream cheese (Neufchatel), softened
- 3 tbsp apple juice
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 3 packets Equal sweetener or 1 tsp Equal for Recipes
- 4 medium tart apples, cored, peeled and sliced (3 1/2 cups)
- 1 cup apple juice
- 1/4 cup golden raisins
- 1/4 tsp ground cinnamon
- 2 tbsp apple juice
- 2 packets Equal sweetener or 3/4 Equal for Recipes
Pie Crust Directions:
- Preheat oven to 450°F (230°C)
- Unfold pie crust and roll out on a floured surface to form a 12″ circle.
- Place, floured side down, into a 10″ tart pan with removable bottom. Press up the sides, trim and remove excess pastry.
- Prick bottom and sides with a fork.
- Line with a double thickness of foil and bake in preheated oven for 8 minutes.
- Remove foil and bake for an additional 5 to 6 minutes or until golden brown.
- Let crust cool on wire rack.
- Chop 1/4 cup of the almonds.
- Beat together softened cheese, 3 tablespoons apple juice, vanilla, 1/4 teaspoon ground cinnamon and 3 packets Eaual or 1 teaspoon Equal for Recipes.
- Fold in chopped nuts and spread mixture evenly in cooled crust.
- In a large skillet, combine apples, 1 cup apple juice, raisins, and 1/4 teaspoon ground cinnamon. Cook until boiling.
- Reduce heat and simmer, covered, for 2 to 40 minutes or until apples are tender.
- Quickly remove apples and raisins with slotted spoon.
- Combine 2 tablespoons apple juice and cornstarch and add to skillet.
- Cook and stir glaze until thickened and bubbly.
- Cook and stir glaze for 2 minutes more.
- Remove from heat and add 2 packets of Equal or 3/4 teaspoons of Equal for Recipes.
- Fold apples into glaze and spoon over cream cheese layer. Sprinkle with remaining almonds.
- Wait for pie to cool down then cover and chill until serving time.
Food Exchanges: 1 Fruit, 1/2 bread, 1/2 meat, 2 1/2 Fat
|Nutritional Info (per serving):|
|Makes 10 Servings|
Recipe provided courtesy of Merisant Corporation and the NutraSweet Company, makers of Equal.
Marlene graduated Magna Cum Laude with a degree in nutrition from U.C.L.A. in 1986 and is one of a select group of dietitians to hold an advanced certificate in Child and Adolescent Weight Management from the American Dietetic Association. Combining her love of food with her educational foundation, she has held such positions as Hospital Foodservice Director, Nutrition Professor, Cooking Instructor for the Columbus State Culinary Academy and as a national nutrition educator to chefs for the American Culinary Federation. Her passion for teaching others how to make healthy food taste delicious also extend to her private nutrition practice specializing in weight loss, diabetes, and wellness.
Marlene loves to teach (and to eat!); her energetic and upbeat style has made her a popular food and nutrition speaker for organizations such as the American Diabetes and American Heart Associations and sought after for television and radio appearances which have included affiliates for ABC, NBC, CBS, FOX and Shaw TV (Vancouver) and radio stations nationwide.