Wednesday, April 29, 2009

Nostaglic Apple Pie~

Serves: 8 Prep Time: 15 MinutesCook Time: 50 Minutes

1 prepared double pie crust

7 cups baking apples, thin-sliced,cored, peeled

1 cup Splenda

3 tablespoons cornstarch

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon salt
1. Preheat oven to 425 degrees F. Place one crust into a 9-inch pie pan.
2. Place sliced apples into a large mixing bowl and set aside. Combine SPLENDA® Granulated Sweetener, cornstarch, cinnamon, nutmeg and salt in a small bowl. Sprinkle mixture over apples and toss. Spoon apple mixture into pie crust. Place the second crust over the filling. Seal edges, trim and flute. Make small openings in the top crust.
3. Bake in preheated 425 degrees F oven 40-50 minutes or until the top crust is golden. Serve warm or chilled..
Note: Serving Size: 1 slice (1/8 of pie)
Nutrition Info
Servings Per Recipe: 8Amount Per Serving Calories: 310 Calories from Fat: 140
Total Fat: 15g
Total Carbs: 43g
Saturated Fat: 4g
Dietary Fiber: 5g
Cholesterol: 0mg
Sodium: 270mg
Sugars: 16g
Protein: 3g
We all love apple pie and here is a low fat, low sugar version. Let me know if you try it.
Happy Cooking.

Saturday, April 11, 2009

Easter Egg Layered Salad~

Easter Egg Layered Salad

1⁄2 cup light mayonnaise
1⁄2 cup reduced-fat sour cream
1 Tbsp plus 1 tsp fresh lemon juice
2 cloves garlic, minced
1⁄4 tsp dry mustard
1⁄4 tsp salt
1⁄4 tsp freshly ground pepper
1⁄4 tsp sugar
2 cups baby spinach
1 purchased 2-lb roast chicken, skin removed, meat torn in bite-size pieces (about 31⁄2 cups)
1 red bell pepper, cut in 2 x 1-in. strips
4 hard-cooked eggs, quartered (left over Easter eggs :)
1 small head iceberg lettuce, coarsely chopped
2 medium carrots, shredded
1⁄2 cup (2 oz) shredded Cheddar cheese
1⁄4 cup pecan pieces, toasted and coarsely chopped
3 slices bacon, fried crisp, drained on paper towels and coarsely crumbled
1. Have ready a 4- to 5-qt serving bowl, preferably clear glass (so layers are visible).
2. Dressing: Whisk ingredients in a small bowl until blended. Refrigerate until ready to use.
3. Spread spinach over bottom of serving bowl. Top with the chicken. Place a row of red pepper strips around sides of bowl; scatter remaining strips in middle. Place egg wedges against side of bowl; put rest in middle. Top with even layers of lettuce and carrots. Spread dressing over top to edges of bowl to seal. Refrigerate at least 2 hours or cover airtight and refrigerate overnight.
4. To serve: Sprinkle cheese, pecans and bacon on top. Toss salad or spoon through the layers

Happy Easter and Happy Cooking.