| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 1 |
|
Recipe Basic Pie Shell |
| 4 |
|
Apples |
| 1 |
tb |
(15 mL) lemon juice |
| 3 |
tb |
(45 mL) granulated sugar replacement or granulated fructose |
| 1/4 |
ts |
(2 mL) cinnamon |
| 4 |
ts |
(20 mL) margarine |
| 1 |
|
Egg white (slightly beaten) |
INSTRUCTIONS
From: kyoung@prstorm.bison.mb.ca (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, 2 1/2 fat. Calories 1 dumpling: 221
REC.FOOD.RECIPES ARCHIVES
/MISC
DIABETIC RECIPE
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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