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The New Family Cookbook for People with Diabetes

by American Diabetes Association and American Dietetic Association Staff

From Chapter 12: Desserts


Refrigerated folded pie crusts make pies and tarts simple, and are more tender and flexible than frozen pie crusts. Dough hearts add a pretty decorative touch, but feel free to use any other shape cookie cutter, such as leaves, apples, or stars, for variety.

1 tart (8 servings)

1 refrigerated fill-and-bake pie crust (7 to 7 1/2 ounces)
3 large Granny Smith apples (about 1 1/2 pounds total), peeled, cored, and thinly sliced
2 teaspoons fresh lemon juice
1/4 cup packed brown sugar
1/4 cup sour half-and-half, or 1/4 cup nonfat sour cream
1 tablespoon quick-cooking tapioca
1 1/2 teaspoons ground cinnamon
2 teaspoons granulated sugar

1. Preheat the oven to 350°F

2. Put the pie crust into a 9-inch-diameter tart pan with a removable bottom; press the crust against the fluted edge and trim off any pastry that extends over the top. Roll the trimmed dough into a ball; flatten to 1/4 inch and cut 2 or 3 shapes with a cookie cutter. Prick the tart shell in several places with the tines of a fork.

3. Put the sliced apples in a large bowl; drizzle them with lemon juice and toss to mix.

4. In a small bowl, blend the brown sugar, sour half-and-half, tapioca, and cinnamon.

5. Fold the brown sugar mixture into the apples until all the fruit is coated. Spoon the apples into the tart shell; arrange the dough shapes on top of the apples. Sprinkle granulated sugar over the top.

6. Bake for 35 minutes, or until the apples are tender. Cut in 8 equal slices. Serve hot or at room temperature.

Nutrition Facts per Serving

Serving size: 1 slice
Amount per serving:
Calories 200
Calories from fat 70
Total fat 8 gm
Saturated fat 3 gm
Cholesterol 8 mg
Sodium 146 mg
Total carbohydrate 34 gm
Dietary fiber 2 gm
Sugars 20 gm
Protein 1 gm

Exchange List Approximations

Other carbohydrate 2
Fat 1

Copyright © 1999 by the American Diabetes Association and The American Dietetic Association

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