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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I made a favorite recipe lighter by making my own cookie crust. I used less fat and sugar, and part whole wheat pastry flour. I also used a combination of fat-free and low-fat cream cheese as well as fat-free caramel sauce. My family doesn't notice the difference. Ingredients:
1/4 cup butter, softened |
1/4 cup sugar |
1/4 cup packed brown sugar |
1 egg |
2 tablespoons canola oil |
1 tablespoon light corn syrup |
1 teaspoon vanilla extract |
1 cup whole wheat pastry flour |
3/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
topping: |
1 package (8 ounces) fat-free cream cheese |
1/4 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon vanilla extract |
3 medium tart apples, thinly sliced |
1/4 cup fat-free caramel ice cream topping |
1/4 cup chopped unsalted dry roasted peanuts |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, oil, corn syrup and vanilla. Combine the flours, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well.
2. Press dough onto a 14-in. pizza pan coated with cooking spray. Bake at 350° for 12-15 minutes or until lightly browned. Cool on a wire rack.
3. In a small bowl, beat the cream cheese, brown sugar, cinnamon and vanilla until smooth. Spread over crust. Arrange apples over the top. Drizzle with caramel topping; sprinkle with peanuts. Serve immediately. Yield: 12 slices.
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