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Caramel Apple Phyllo Tart | Low Fat Recipes » Low Fat Pies

Caramel Apple Phyllo Tart


Serving Size : 8
Ingredients
for prepare Caramel Apple Phyllo Tart
:
Amount Measure Ingredient - Preparation Method
1 tablespoon low-calorie margarine
6 granny smith apples - peeled
cut into 16 wedges each
caramel apple phyllo tart
1/2 cup raisins
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
butter-flavored nonstick cooking spray
caramel apple phyllo tart
6 sheet - frozen phyllo
pastry, thawed
caramel apple phyllo tart
1 teaspoon confectioners' sugar
1/4 cup low-fat milk
12 small soft caramel candies
recipe Caramel Apple Phyllo Tart

1. In large skillet, melt margarine over medium-high heat. Add apples
low fat pumpkin pie
and saute 15 minutes, until tender. Add raisins, brown sugar and cinnamon; stir well. Remove from heat
low fat pie crust recipe
and let cool. 2. Preheat oven to 375°F. Coat an 11-inch tart pan with cooking spray. Gently press
low fat pie crust recipe
1 sheet of phyllo into pan, allowing ends to extend over edges; lightly coat
low fat frozen peanut butter pie
phyllo with cooking spray. Place another sheet of phyllo across first in a crisscross pattern; coat phyllo with cooking
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spray. Repeat procedure with remaining 4 phyllo sheets. Fold in phyllo to fit pan and form a rim.
low fat frozen peanut butter pie
Bake about 15 minutes, until golden. Cool on wire rack. 3. Sprinkle phyllo shell with
low fat blueberry pie recipes
confectioners' sugar. In small saucepan, combine milk and caramels; cook over medium heat
low fat pumpkin pie
until caramel melts, stirring constantly. Remove from heat. Spoon apple mixture into phyllo
low fat frozen peanut butter pie
shell; drizzle caramel mixture over apples. Makes 8 servings. Preparation time: 25 minutes. Baking time: 15
low fat pumpkin pie
minutes. Per serving: About 228 cal, 3 g pro, 52 g car, 3 g fat, 12% cal from

low fat peanut butter pie

fat, 2 mg chol, 124 mg sod, 1 g fiber.






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  • Caramel Apple Phyllo Tart


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    Views: 2921 | Author: Shad0w | 17 September 2009 | Comments (0)


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