Yield: 4 Servings
|1||Recipe Basic Pie Shell|
|1 tablespoon||(15 mL) lemon juice|
|3 tablespoons||(45 mL) granulated sugar replacement or granulated fructose|
|¼ teaspoon||(2 mL) cinnamon|
|4 teaspoons||(20 mL) margarine|
|1||Egg white (slightly beaten)|
From: kyoung@... (kyoung)
Date: Thu, 26 Aug 93 10:52:09 +0200 Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand Roll out pie dough and cut into 4 equal pieces. Peel and core apples and sprinkle them with lemon. Place 1 apple in center of each piece of dough.
Combine sugar replacement and cinnamon in a bowl, sprinkling evenly into cavity of apples. Top each apple with 1 tsp (5 mL) margarine. Bring opposite ends of dough up over apple. Moisten slightly with water; seal securely. Brush with beaten egg white and place in shallow baking pan. Bake at 425 F (220 C) for 35 to 45 minutes, or until pastry is golden brown.
Exchange 1 dumpling: 2 bread 1 fruit, 2½ fat. Calories 1 dumpling: 221 REC.FOOD.RECIPES ARCHIVES
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