2 lb mcintosh apples, peeled, and thinly, sliced (7 cups)
2 tbsp lemon juice
2 tbsp sugar
1 tbsp butter buds sprinkles
4 package sweet'n low (or 1-1/4 ts bulk)
1 tbsp all-purpose flour
1 1/2 tsp ground cinnamon
1/8 tsp ground allspice
4 sheets phyllo dough, thawed
1 nonfat frozen vanilla yogurt option, al
Directions
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
Servings: 8 servings
Apple Pie (Sweet 'n Low) Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Diabetic; Fruit
The History of Recipes
It is possible to follow the history of `recipes` way back into history, at least as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, these, old cook books were just basic hieroglyphic recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to experts in ancient history is a series of ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Later, there were a couple of interesting books published in the fourteenth century : a book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that is served today, but instead recipes for the types of meals prepared by the chefs of the upper classes of the time. For the decades that followed, the upper-class families of the West competed with each other to serve up the most extravagent banquests, and because of this the best chefs and their collection of recipes increased in prestige. However, it wasn`t until the 19th century that fine cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, testing, and recording recipes common in their social group. By the time we get to the 20th century, cookery publications are in high demand, as a result of higher levels of literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Apple Pie (Sweet 'n Low) recipe.
