Paw Paw Cookies

Adapted from recipes on Purdue and Kentucky State websites

Ingredients:
1 1/2 c. paw paw pulp
3/4 c. shortening
1 1/3 c. sugar
1 egg
3 c. all-purpose flour
1 Tbsp. baking soda
1 tsp. salt
1/4 tsp. ginger
1/4 tsp. allspice
1 tsp. nutmeg
1 tsp. cinnamon

Directions:
Preheat oven to 350.
In a large mixing bowl, cream the shortening and sugar thoroughly.
Add egg and paw paw and mix until smooth.
In a separate bowl, mix all dry ingredients.
Gradually add dry ingredients to paw paw mix.
Form dough into small balls and place on cookie sheet.
If desired, Press into round flat shape with the bottom of a glass that has been lightly greased (otherwise, cookies will retain round shape).
Bake 12-15 minutes.

Note: paw paws are ripe for a brief period in September-October, but their pulp can be frozen until needed. It's much easier to obtain pulp from overripe paw paws (the ones that fall off the tree when you try to pick them, or even those that are newly fallen to the ground).

Monster Cookies

Ingredients

1 cup brown sugar
1 cup sugar
1⁄2 cup butter, softened
3 eggs
1 teaspoon vanilla
1 1⁄2 cups peanut butter
2 teaspoons baking soda
4 1⁄2 cups oatmeal (classic or instant)
1 cup semi-sweet chocolate chips
1 cup plain M&M's

Directions

Heat oven to 350

Using a stand mixer and large bowl, cream first 6 ingredients (through peanut butter) until smooth.

Add baking soda and oatmeal and mix well. Fold in the chocolate chips and M&M's

Make individual cookies or a single sheet-pan cookie. Bake individual cookies for 10-12 minutes; pan cookie for 15-20 minutes.

Makes 96 cookies, 85 calories each

Note: I used a 13x18 cookie sheet and cut the resulting pan into 1.5" cookies (8x12 = 96). YMMV.

Candied Pecans

From Margaret Huber

Ingredients
1 lb pecan halves
1 egg white (not egg white substitute)
1 Tbsp water
1 cup sugar
1 tsp cinnamon
1 tsp salt

Directions

1. Preheat oven to 275F.
2. Beat egg white and water until frothy but not stiff. 
3. In another bowl, combine sugar, cinnamon and salt.
4. Pour pecans into egg white mixture and stir until coated.
5. Pour sugar mixture over pecans and stir until well coated.
6. Spread on cookie sheet lined with parchment paper.
7. Bake for 36 minutes, stirring every 12 minutes.
8. Cool completely and store in air-tight containers.

Double Chocolate Chip Biscotti

Ingredients:
1 cup white sugar
1/4 cup butter, softened
2 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 heaping tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 pinch salt
1 cup chocolate chips

Directions:
Preheat oven to 350 degrees.

Cream the sugar and butter together in a mixer until light and fluffy. Add the eggs, one at a time, and continue to beat for a few more minutes. Add the vanilla.

Whisk together the flour, cocoa, baking powder and salt and add to the mixing bowl. Mix with a fork as much as possible, then flour your hands and add the chocolate chips. Shape the dough into a ball and then into an oblong shape.

Place dough on parchment-lined baking sheet and shape until it's the length of the sheet and approximately 3 inches wide. Flatten slightly and bake for 30 minutes.

Remove from oven and cool about 10 minutes. Slice diagonally, into 1/2-inch (or wider) slices and return to the baking sheet. Bake again until the cookies lightly brown, about 20 minutes.

Grasshopper Ice Cream

(for hand-held soccer ball ice cream maker)

4 tablespoons crème de menthe

8 Oreos, 1/2 cup

1 quart cream or fat free half-and-half

1 tablespoon vanilla

3/4 cup sugar +2 tablespoons

Ice and 3/4 cup rocksalt

Place ice and rock salt into ice cream maker

Makes other ingredients and placed into food container of ice cream maker

Seal well. Shake can 15 minutes then mix ice cream with wooden spoon. Empty water from ice, add more ice and 1/3 cup salt. Close and shake 5 to 10 more minutes.

Forgotten Cookies aka Chocolate Chip Meringues

Adapted from recipes by Emeril Lagasse and Rebecca Hertzman

Ingredients

2 large egg whites, at room temperature (3 Tbsp egg white)
1/2 teaspoon cream of tartar
2/3 cup superfine granulated sugar
1 teaspoon vanilla extract
{ EITHER 1 cup semisweet chocolate chips and 1 cup finely chopped walnuts
{ OR 1.5 cup semisweet chocolate chips (if not using nuts)

Directions

Preheat the oven to 350 F and line 2 baking sheets with parchment paper. Set aside.

In the small bowl of an electric mixer, beat egg whites until foamy (should be about 5 minutes). Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.)

Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract.

Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight.

Gently fold in the chocolate chips (and chopped nuts).

Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1 inch of space between cookies.

Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

Makes about 4 dozen cookies.

Per cookie: Calories: 44; Total Fat: 2.5 grams; Saturated Fat:0.5 grams; Protein: 1 gram; Total carbohydrates: 5 grams; Sugar: 5 grams; Fiber: 0 grams; Cholesterol: 0 milligrams; Sodium: 3 milligrams

Lemon Curd

Adapted from a recipe I found online

Makes about 2 cups

Ingredients:
6 egg yolks
1 cup sugar
1/3 cup fresh lemon juice (about 4-5 lemons)
2 Tbsp grated lemon zest
1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices

Preparation:

1. Add 1 or 2 inches of water to the bottom pot of a double boiler and bring to a simmer over low heat.

2. In the top pot of the double boiler (away from heat), whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.

3. Place the top pot on the double boiler. Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken and will coat the back of a spoon. This will take approximately 10-12 minutes. Remove from heat.

4. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.

5. Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks (or longer, if sealed in a jar).

Alternatively: can/jar and prepare for longer periods!

Fill boiling water canner with enough water to cover half-pint jars by 1 to 2 inches. Sterilize in boiling water for 10 minutes, then remove jars and lids. Let water cool; use a thermometer to ensure the water is 180°F by the time filled jars are ready to be added.

Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the water in the canner is too hot when jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30 minutes for this product. Process time starts after the water in the canner comes to a full boil over the tops of the jars.

Fill hot strained curd into the clean, hot half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

Process in the prepared boiling water canner for 15 minutes (if you are at sea level or up to 1000 ft above sea level; see http://nchfp.uga.edu/how/can_02/lemon_curd.html). Remove from canner and let cool, undisturbed, for 12 to 24 hours then check for seals.

For best quality, store in a cool, dark place (away from light). Plan to use canned lemon curd within 3 to 4 months. Browning and/or separation may occur with longer storage; discard any time these changes are observed.

Cinnamon Apple Crepes

adapted from Moosewood Low-Fat Favorites

Crepes:
3/4 c white flour
1/2 t salt
1/2 t baking powder
1 egg
2 egg whites
1 c evaporated skim milk (note: works better with low-fat)*
1/4 t vanilla

Filling:
1 1/2 c cottage cheese
1-2 Tbsp sugar
1 t grated lemon peel (optional)
1/4 t salt
1 1/2 c peeled, grated apple, firmly packed (1 large apple)
1/2 t cinnamon

Directions:
Heat oven to 350.
Sift flour, salt, and baking powder. In a blender, whirl  all the crepe ingredients for 30 seonds until well blended.
Heat the crepe pan and make/stack crepes according to directions provided.
In blender, puree the cottage cheese, sugar, lemon peel, and salt. Mix in apple and cinnamon.
Spray baking dish with cooking spray. Place 3 Tbsp filling in each crepe, roll, and place in pan seam-side down.
Bake pan of crepes for 15 min, until hot.

Serves 5-6 people (makes 14 -16 7" crepes)
Per serving:
184 cal, 14.9 g protein, 2.5 g fat, 25.2 g carb, 50 mg chol, 634 mg sodium, 1.3 g fiber

* to make 12 oz evaporated skim milk using powdered milk, mix 1 c powder and 1 1/3 c water

Coconut Biscotti

From Cooking Light

Ingredients
1 1/2 cups   all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon grated whole nutmeg
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup flaked sweetened coconut

Directions:
   1.  Preheat oven to 300°.

   2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky). Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper, and pat to 1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.

   3. Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Makes 20 cookies

    * Calories:  90
    * Calories from fat: 25
    * Fat: 2.5g
    * Saturated fat: 2.2g
    * Monounsaturated fat: 0.2g
    * Polyunsaturated fat: 0.1g
    * Protein: 1.8g
    * Carbohydrate: 15.3g
    * Fiber: 0.6g
    * Cholesterol: 21mg
    * Iron: 0.5mg
    * Sodium: 87mg
    * Calcium: 13mg

Lemon Squares

Adapted from BHG Fast Fix One Dish Meals

Cookie Ingredients:
2 c all purpose flour
1/2 c sifted powdered sugar
2 Tbsp cornstarch
1/4 tsp salt
3/4 c butter, softened

Filling Ingredients:
4 eggs, slightly beaten
1 1/2 c granulated sugar
3 Tbsp all-purpose flour
1 tsp finely shredded lemon peel*
3/4 c lemon juice
1/4 c milk

Directions:
1. Preheat oven to 350. Line a 9x13" pan with foil; grease foil and set aside.

2. In a large bowl, combine the 2 c flour, 1/2 c powdered sugar, cornstarch, and salt. Using a pastry blender or large metal whisk, cut in the butter until the mixture resembles coarse crumbs.

3. Press the flour mixture into the bottom of the prepared pan and bake in preheated oven for 18-20 min. until edges are golden brown.

4. Meanwhile, make filling: in a medium bowl, stir together the eggs, granulated sugar, flour, lemon peel, lemon juice, and milk.

5. When crust is done baking, pour filling over hot crust and bake in 350F oven for 15-20 minutes (or more) until the center is set.

6. Cool on a wire rack and sift powdered sugar over top. Cover and store in fridge.

* When I don't have fresh lemon peel/zest, I've used dried orange peel. Adds a nice, mild citrus flavor to the bars (note: also gives them a bit of a freckled look). I've also used a combination of lemon and lime juice or lemon and orange juice, when I've been low on lemon juice. Works just as well -- just provides a different flavor.

Crockpot Applesauce

Ingredients
8 large apples, peeled and cored (I used fuji)
2 cinnamon sticks
3/4 cup apple juice
2 Tbsp lemon juice
1-2 tsp vanilla
2 Tbsp maple syrup (or sugar or honey)

Directions
Place all ingredients in crockpot, stir, and cook 3-4 hours on high or 6-8 hours on low. Mash to desired consistency.

Creme de Menthe Brownies

Adapted from BHG Fast Fix One Dish Meals

Brownie Ingredients:
1/2 c butter
2 oz unsweetened chocolate (or 6 Tbsp cocoa* and extra butter)
1 c granulated sugar
2 eggs
1/4 tsp mint extract
2/3 c all-purpose flour

Topping Ingredients:
1/4 c butter, softened
1 1/2 c sifted powdered sugar
2 Tbsp green creme de menthe
1 oz semisweet chocolate
8 Andes mints or other layered mint candies (optional)

Directions:
1. Preheat oven to 375; grease an 8x8x2" baking pan and set aside.
2. Place 1/2 c butter and 2 oz chocolate in a double boiler or other saucepan and heat over low until melted. Remove from heat and stir in the granulated sugar, eggs, and mint extract. Beat lightly by hand until just combined, then stir in flour.
3. Spread batter in the prepared pan. Bake for 20 minutes and then cool completely (1+ hours) on a wire rack.
4. In a medium mixing bowl, beat 1/4 c butter with an electric mixer on med-high speed for 30 seconds. Gradually add 1 c of powdered sugar. Beat in creme de menthe. Gradually beat in enough of the remaining 1/2 c powdered sugar to make frosting of spreading consistency.
5. Spread creme de menthe frosting over the brownies. In a small saucepan (or microwave) melt the semisweet chocolate over low heat, then drizzle over brownies. If desired, chop the layered mint candies and sprinkle them on the brownies.

Cover and store in the fridge for up to 3 days.

Makes 16 brownies, 231 cal each, 12 g fat, 1 g fiber, 2 g protein

* I have peppermint hot cocoa mix that I've used in this recipe, in lieu of the unsweetened chocolate. Because the peppermint cocoa is sweetened, I use less sugar, and a little less mint extract. Yum!

Pumpkin Chocolate-Chip Brownies

Adapted from Food.com

Ingredients
* 1/2 cup 100% pumpkin puree
* 1/3 cup Splenda brown sugar blend
* 1/4 cup egg substitute
* 2 large egg whites
* 2 tablespoons vegetable oil
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon cocoa
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/4 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1/3 cup miniature semisweet chocolate chips*

Directions:

1. Preheat oven to 350. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.
2. Combine pumpkin, sugar blend, egg substitute, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended.
3. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low until batter is smooth.
4. Stir in morsels.
5. Spread evenly into prepared pan.
6. Bake for 23-30 min or until wooden pick inserted near center comes out clean. Cool pan on wire rack. Cut into 2-inch squares.

Nutrition info:
Makes 16 brownies
68 calories each; 3 g fat; 0.5 g fiber; 1.9 g protein

Note: I made the recipe with 1/3 c white chocolate chips and 1/3 cup dark chocolate chips, and it was divine. Obviously a bit more caloric than the original recipe, but still pretty healthy.

Pumpkin Cookies

From Allrecipes.com

Ingredients
Cookies:
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 1/2 cup butter, softened
* 1 1/2 cups white sugar
* 1 cup canned pumpkin puree
* 1 egg
* 1 teaspoon vanilla extract
Icing:
* 2 cups confectioners' sugar
* 3 tablespoons milk
* 1 tablespoon melted butter
* 1 teaspoon vanilla extract

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Noah's Best-Ever Low-Fat Chocolate Chip Cookies

Adapted for a QUEST "recipe makeover" class from the original Nestle Tollhouse Cookie Recipe. Makes about 3+ dozen cookies*

Ingredients:

2 c whole wheat flour
1/2 c all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 stick butter (4 Tbsp), softened (at room temperature)
3/4 c unsweetened applesauce
1/2 c granulated sugar
1/2 c light brown sugar
1 1/2 tsp vanilla
3 large egg whites (or 1/2 c + 1 Tbsp "All Whites" or similar product)
12 oz bag semi-sweet chocolate chips

Other stuff you'll need:

1 small/medium bowl
1 large bowl
electric mixer
fork
cookie sheet(s)
parchment paper
butter-flavored non-stick spray

Directions:

1. In a small bowl, mix the whole wheat flour, all-purpose flour, baking soda, baking powder, and salt.
2. In a large bowl, using an electric mixer, beat the butter, applesauce, sugars, vanilla, and egg whites on medium for about 3 minutes. The mix won't be smooth, but it shouldn't be lumpy.
3. Pour the flour mixture into the large bowl (add the dry ingredients to the wet) and mix with a fork until it is no longer lumpy. Note: for thick, chewy cookies, the batter should be dense enough to hold the fork upright before adding the chocolate chips.
4. Add the chocolate chips and stir with a fork until evenly distributed throughout the (now very thick) batter. Chill batter in refrigerator. (Cold batter cooks better.)
5. Preheat oven to 375. Place parchment paper on cookie sheets and spray paper with butter-flavored non-stick spray (aka Pam). (Alternatively, grease the cookie sheets directly, but using parchment paper makes the process less messy and keeps the cookies from burning.)
6. Drop by rounded tablespoons* onto a coated-parchment-paper-lined cookie sheet. Cook for 11-13 minutes, until golden. (While baking, keep remaining batter in the refrigerator.)
7. Let cool on pan for 2 minutes then transfer cookies to cooling rack.

*If you use smaller scoops, you'll have more cookies. Using rounded tablespoons, as we did, yields 3 dozen cookies.

Nutritional Information (for entire recipe, not per cookie - so you can divide by the number of cookies you make):

Original (Tollhouse) recipe:
6480 calories
372 grams fat

Noah's recipe:
4055 calories
147 grams fat

So, with a yield of 3 dozen cookies, each of Noah's cookies has 113 calories and 4 grams of fat; by contrast, the original Tollhouse recipe says you should get 5 dozen (clearly much smaller!) cookies that each have 108 calories and 6.2 grams of fat.

Raspberry-Pecan Bars

From BHG Fast-Fix One-Dish Meals

Ingredients:
1 c butter, softened (no substitutes)
1 c sugar
1 egg
2 1/4 c all-purpose flour
1 c chopped pecans
1 10-oz jar raspberry preserves

Directions:
Preheat oven to 350F
In a large mixing bowl, beat butter with an electric mixer on medium-high speed for 30 seconds.
Add sugar; beat until combined. Add egg; beat until combined.
Beat in flour until crumbly. Stir in pecans.
Measure 1 1/2 c of mixture and set aside.
Press the remaining flour mixture into the bottom of an ungreased 8x8 baking pan.
Spread the preserves evenly over the crust, leaving about 1/2" border around the sides.
Crumble reserved flour mixture over the top of the preserves.
Bake in a preheated oven for 45-50 minutes until the top is brown. Cool in pan on a wire rack, and cut into 16 bars.

Per bar:
308 cal, 17 g fat, 3 g protein, 1 g fiber

Rice Custard Pudding

Adapted from Mom and Mama; serves 8

Ingredients:
1 cup cooked rice (generous)
4 cups milk
4 eggs (or 2 eggs & 4 egg whites, or egg substitute), beaten
1/2 to 1 cup sugar (or powdered Splenda)
1 tsp vanilla
1/2 cup golden raisins
cinnamon

Directions:
(If rice is "dry," soak in milk overnight)
Mix first 5 ingredients together, pour into 2 qt casserole, sprinkle with cinnamon.
Bake at 350 for 1 hr or until done (butter knife comes out clean)

Made with Splenda, egg whites/egg substitute, and skim milk, 1 serving = 3 WW points

Sweet Pickled Watermelon Rind

Adapted from Cooks.com

Note: this recipe takes about 3 days to make, but most of the work is on the third day. Start on a Wednesday night, or at the beginning of a 3-day weekend.

Ingredients
About 4 qts. cubed watermelon rind
Water
3 tbsp. salt
3 1/2 c. vinegar + 1/2 c. water
6 c. sugar
4 sticks whole cinnamon
1 tbsp. whole cloves

Evening 1:
Pare outer green peel from the firm white inner rind of 1 small watermelon, discarding any pink flesh. Cut in 1-inch cubes. Cover with cold water, add the salt and let stand overnight.

Morning 2:
Drain, rinse with fresh water and drain again. Cover again with fresh water and bring to boiling. Simmer over low heat until cubes are just barely tender: DON'T OVERCOOK. Drain.

Combine the vinegar with the 1/2 cup water; add sugar; tie the spices in a small cloth bag (or place in a tea strainer) and add. Bring to boiling and cook 5 minutes. Pour over the rind cubes and let stand 24 hours.

Morning 3:
Drain off the syrup and bring it to boiling, then pour it again over the cubes. Let stand 24 hours.

Morning 4:
Bring all to boiling and simmer 5 minutes. Fill hot sterilized jars and seal. Makes about 7 pints.

Orange Passover Poundcake with Raspberry Sauce

From WW; makes 16

3/4 cup(s) matzo cake meal
1/4 cup(s) Manischewitz Potato Starch, or other brand
12 large egg(s), separated (yes, that almost made me faint...)
1 1/2 cup(s) sugar
1/4 cup(s) fresh orange juice
2 tsp orange zest, finely chopped
1/3 cup(s) preserves, raspberry-variety
1 cup(s) unsweetened frozen raspberries, or fresh raspberries

Directions:
1. Preheat oven to 350.
2. Sift matzo cake meal with potato starch over a large bowl; sift again and set aside.
3. In a large bowl with a whisk or an electric mixer on high power, whip egg whites until stiff and glossy; set aside.
4. In a large bowl with a whisk or an electric mixer on high power, whip egg yolks with sugar until light and satiny; add orange juice and zest and blend well.
5. Fold egg whites into yolk mixture until just blended. Sift in matzo cake meal mixture; fold delicately to combine. Carefully pour batter into a 10-inch, 2-piece ungreased angel food cake pan with feet or a sponge cake pan.
6. Bake until center of cake springs back to the touch, about 1 hour. Remove from oven and immediately invert pan onto a wire rack; cool cake completely in pan. (If you do not have a pan with feet, invert pan over a wine or beer bottle.)
7. Meanwhile, to make topping, heat raspberry preserves in a small saucepan over low heat and toss in raspberries; mix well.
8. When cake is completely cool, run a sharp knife around the outside and inside rings of the tube pan to loosen cake; transfer to a serving plate.

Slice into 16 pieces and drizzle each slice with sauce just before serving. Yields 1 slice of cake and about 1 tablespoon of sauce per serving. 4 WW points per slice w/sauce.

Dutch Apple Pie

Modified from a WW cookbook

Ingredients
Pastry dough

Filling:
1/3 c Splenda (or sugar, if you prefer)
1 tsp cinnamon
1/4 tsp salt
4 large apples, about 1.5 lbs, peeled, cored, and sliced into 1/4"-thick slices
2 Tbsp lemon juice

Topping:
1/4 c flour
1/4 c wheat flour
2 Tbsp rolled oats (old-fashioned style)
2 Tbsp canola oil
1 Tbsp sugar
1/2 tsp cinnamon

Directions:
1. Preheat oven to 375
2. Roll out the pastry dough between two large squares of parchment paper or wax paper, to ~12" diameter; ease dough into a 9" pie plate, pressing it against the side of the plate. Trim off any excess dough (I didn't have excess, fwiw)
3. Combine Splenda/sugar, cinnamon, and salt in a large bowl. Add the apples and juice and toss to mix well. Spoon into the pie shell.
4. Place topping ingredients in a medium bowl and stir with a fork. Squeeze mixture to form a loose ball, then break into small pieces and sprinkle evenly over the pie.
5. Bake pie 40 minutes, then loosely cover the pie with tinfoil. Bake another 15 minutes, until filling is bubbly and topping is golden. Let cool on a rack
6. Serve with vanilla ice cream ("lite" of course!) or fat-free whipped cream.

As prepared (with Splenda, but not including ice cream or whipped cream), 1/8 pie is 5 WW pts.