Apple Pie (Sweet 'n Low)

Title:
Apple Pie (Sweet 'n Low)

Yield:
8 Servings

Categories:
Pies,
Diabetic




Ingredients:





     2 lb McIntosh apples, peeled,


          -and thinly sliced (7 cups)


     2 tb Lemon juice


     2 tb Sugar


     1 tb Butter Buds Sprinkles


     4 pk Sweet'N Low


          -(or 1-1/4 ts bulk)


     1 tb All-purpose flour


 1 1/2 ts Ground cinnamon


   1/8 ts Ground allspice


     4    Sheets phyllo dough, thawed


          Nonfat frozen vanilla yogurt


          -optional






 Preheat the oven to 375 F. 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.


 


 Variation: Seven cups of sliced fresh peaches or pears, or fresh


 blueberries, may be substituted for the apples. (Makes 1 9-inch pie,


       8    servings)


 


 Per serving (1/8 pie): 115 calories, 1 g protein, 29 g carbohydrate, 1 g


 fat, 1 g saturated fat, 0 mg cholesterol, 65 mg sodium.


 


 Diabetic exchanges: 1/2 starch, 1-1/2 fruit


 


 From Sweet 'N Low Formatted by R. Thompson


 Posted to MM-Recipes Digest  by "Chat Cat" 
on Mar


 01, 98