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Diabetic Low Fat Apple Cheese Tart
6 sheets phyllo dough
1 tablespoon melted butter
2 tablespoons light raspberry jam spread
1 cup lowfat ricotta cheese
6 tablespoons granulated sugar, divided
1 tablespoon grated lemon rind
1 egg
4 medium apples (peeled), thinly sliced
1/2 teaspoon ground cinnamon
Place 2 sheets of phyllo in centre of a 9-inch pie plate, allowing edges to overhang. Brush lightly with butter. Repeat twice. Spread bottom of phyllo with jam.
Whisk together cheese, 3 tablespoon sugar, lemon rind and egg; pour over jam. Combine apples with remaining sugar and cinnamon. Arrange apples over top of cheese layer. Carefully roll and crumble overhanging edges of phyllo and tuck into pie plate, making a rim.
Bake at 375F for 45 to 55 minutes, or until apples are tender and cheese is set. Cool at room temperature; refrigerate. Serve warm or cold.
Makes 6 servings.
Per serving:
248 Calories (kcal); 5g Total Fat; (22% calories from fat); 9g Protein; 34g Carbohydrate; 53mg Cholesterol; 315mg Sodium
Food Exchanges:
1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 1 Other Carbohydrates
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
