As I always say with dessert recipes, remember this is a dessert. Eat only occasionally and in small quantity. Dessert recipes should be used for special occasions or as I often state, when asked to bring a dish to a party, family gathering, church social, etc opt to take dessert. This dessert is so tasty everyone will like it and you can enjoy a small slice with the others. This is an old Equal recipe so I include their product name, but I always use Splenda. I have also made some changes to the original recipe. Not it is suggested if you substitute almond flour for wheat flour, you sure 25% of wheat flour called for.
Crust:
1 cup white whole grain or almond flour
1/2 cup plain almonds, ground
1/4 cup Equal-Lite or Splenda Granular
1/2 cup cold butter
1/4 tsp almond (or vanilla) extract
Filling:
1/2 cup plain almonds, ground
1/4 cup Equal-Lite or Splenda Granular
1/2 cup cold butter
1/4 tsp almond (or vanilla) extract
Filling:
8 oz reduced-fat cream cheese, softened
1/4 cup Equal-Lite or Splenda Granular
1/4 tsp cream of tartar
1/4 cup egg substitute or 1 large egg
Topping:
1/4 cup Equal-Lite or Splenda Granular
1/4 tsp cream of tartar
1/4 cup egg substitute or 1 large egg
Topping:
1/3 cup Equal-Lite, packed tight or Splenda Granular
1 tsp sugar-free maple-flavored syrup
1 tbsp white whole wheat or almond flour
1 tsp ground cinnamon
4 cups peeled and thinly sliced tart apples
1/3 cup slivered almonds
Preheat oven to 350 degrees. Grease a 9-inch springform pan.
To make crust: In a small mixing bowl, combine flour, almonds and Equal-Lite. Cut in butter until crumbly. Add extract. Shape dough into a ball and place between two sheets of waxed paper. Roll out into a 10-inch circle. Transfer to prepared pan and gently press dough onto bottom and up sides of pan. Refrigerate for 30 minutes.
To make filling: In a medium mixing bowl, beat cream cheese, Equal-Lite and cream of tartar until smooth. Add egg product and beat on low speed of electric mixer just until combined. Pour over crust.
To make topping: In a large mixing bowl, combine Equal-Lite with the maple-flavored syrup to blend. Add flour and cinnamon and mix to combine. Add apples and stir until coated. Spoon mixture over filling. Sprinkle with almonds.
Bake 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
1 tsp sugar-free maple-flavored syrup
1 tbsp white whole wheat or almond flour
1 tsp ground cinnamon
4 cups peeled and thinly sliced tart apples
1/3 cup slivered almonds
Preheat oven to 350 degrees. Grease a 9-inch springform pan.
To make crust: In a small mixing bowl, combine flour, almonds and Equal-Lite. Cut in butter until crumbly. Add extract. Shape dough into a ball and place between two sheets of waxed paper. Roll out into a 10-inch circle. Transfer to prepared pan and gently press dough onto bottom and up sides of pan. Refrigerate for 30 minutes.
To make filling: In a medium mixing bowl, beat cream cheese, Equal-Lite and cream of tartar until smooth. Add egg product and beat on low speed of electric mixer just until combined. Pour over crust.
To make topping: In a large mixing bowl, combine Equal-Lite with the maple-flavored syrup to blend. Add flour and cinnamon and mix to combine. Add apples and stir until coated. Spoon mixture over filling. Sprinkle with almonds.
Bake 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Note: This is a file photo of a similar recipe.
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