MamasHealth.com Home Health Books A Doctor's Patients A Good Fight Age Well Abs Workout Back Pain Behind the Smile Bipolar Child Body Blues Breast Cancer Prevention Calm Down Cerebral Palsy Cancer Schmancer Coping with Alzheimers Depression Diabetes Cookbook Eat Healthier Eat to Live Fatigue Relief Fibromyalgia in Kids Germ Handbook Good Carb Cookbook Healthy Life Guide Healthy Stomach Healthy Women Healing Wise Hepatitis A to G Living Beauty Meditate for Health Menopause Menopause Help Migraines and Women My Sister's Keeper Obesity Myths Optimum Health Perimenopause Precious Life Pregnancy Pregnancy Week by Week Are you Pregnant? Run for Health Save your Life! Sexy Years Shadow Syndromes Slim Down Sister South Beach Diet Stay Young Stroke Recovery Strong Bones The Killers Within Thyroid Health Viagra Walk Strong Women Heart Disease Women's Bodies Links Email Mama Previously Featured Books Mama might like your product. Contact us if you want your product or book to be one of Mama's top picks Sign up for the MamasHealth Newsletter	The New Family Cookbook for People with Diabetes by American Diabetes Association and American Dietetic Association Staff From Chapter 12: Desserts GRANNY SMITH APPLE TART 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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