| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Best of bri, Desserts, Pies and pa, M. c. | 10 | Servings | |
INGREDIENTS
| 1/2 | c | Becel |
| 1 | c | Flour |
| 1/3 | c | Sugar |
| 1/2 | ts | Vanilla |
| 1/3 | c | Raspberry jam |
| 8 | oz | Light cream cheese |
| 1/3 | c | Sugar |
| 1 | Egg | |
| 1/2 | ts | Vanilla |
| 6 | Apples; peeled cored sliced | |
| 1/3 | c | Sugar |
| 2 | ts | Cinnamon |
INSTRUCTIONS
CRUST FILLING Cut becel into the flour, add sugar and vanilla. Mix well. Press mixture into 9" spring form pan. Preheat oven to 450 degrees. Spread jam on top of crust. Blend cream cheese, sugar, egg and vanilla and pour evenly on top of jam. Combine apples, sugar and cinnamon and arrange in overlapping pinwheel pattern on top of the cheese mixture. Bake at 450 degrees for 10 mins. then reduce temperature to 400 degrees and bake for 25 mins. Remove the sides when cool This is best served at room temperature. Source: Best of Bridge-That's Trump Formatted in Mastercook by Carol Floyd.-- c.floyd@arnprior.com NOTES : Variation: Substitute apricot jam for raspberry jam Substitute almond extract for vanilla Sprinkle flaked almonds on the top before baking Melt 1/2 cup apricot jam in microwave and drizzle over the top after baking Recipe by: Best of Bridge-Trump Posted to MC-Recipe Digest V1 #868 by Carol & Bob Floyd <c.floyd@arnprior.com> on Oct 26, 1997
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