MamasHealth.com Home Dessert Recipes Apple crisp Apple raspberry torte Apple tart Apricot mousse Banana mousse Bread pudding Fruit compote Gelatin surprise Ice cream mix Lemon bars Lemon ice cream Merlot sorbet Nut rolls Peanut butter balls Peppermint pretzel Picnic fruit Pumpkin rolls Raspberry sherbet Scotchie bars Sweet potato custard Walnut brownies Delicious Cakes Delicious Cookies Delicious Pies Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Freezing tips Wine info Food Delivery Programs Inexpensive Ovens Mama's Kitchen Dilemmas	The New Family Cookbook for People with Diabetes A cookbook for people with Diabetes 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. Ingredients: 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 Directions: Preheat the oven to 350°F 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. Put the sliced apples in a large bowl; drizzle them with lemon juice and toss to mix. In a small bowl, blend the brown sugar, sour half-and-half, tapioca, and cinnamon. 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. 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	Sign up for our Email Newsletter For Email Marketing you can trust
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