Splenda Apple Cranberry Pie - Diabetic

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Splenda Apple Cranberry Pie - Diabetic

1 (15 ounce) package refrigerated piecrusts

1/2 cup SPLENDA® No Calorie Sweetener, Granular

1 tablespoon all-purpose flour

1/2 teaspoon ground cinnamon

4 large Granny Smith apples - peeled, cored and sliced

1 cup cranberries, coarsely chopped

 

 

 

 

 

1 PREHEAT oven to 400 degrees F.

2 UNFOLD 1 piecrust; press out fold lines. Fit piecrust into a 9-inch

pie plate according to package directions.

3 COMBINE SPLENDA® Granular, flour, and cinnamon in a large bowl; add

apples and cranberries, tossing gently. Spoon mixture into piecrust.

4 UNFOLD remaining piecrust; press out fold lines. Roll to 1/8-inch

thickness. Place over filling; fold edges under and crimp. Cut slits

in top to allow steam to escape.

5 BAKE 40 to 50 minutes or until crust is golden. Cover edges with

aluminum foil to prevent overbrowning, if necessary. Cool on a wire

rack one hour before serving.

 

Serves: 8

 

Nutrition Info (per serving)

Calories 294 (41% from fat); Protein 2.5g; Fat 13.8g (sat 5.9g);

Carbohydrate 41.4g; Fiber 2.7g; Cholesterol 10mg; Sodium 198mg

 

Source: Makers of SPLENDA® Sweetener Products

Formatted by Chupa Babi in MC: 10.26.06

 

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