Company Apple Tart

Note from Cheri: This diabetic friendly recipe was given to us by Marilyn Helton, who many of you know through her column here "Diabetic Dining on Fabulous Foods." Marilyn got the recipe from The Diabetic Goodie Book, by Kathy Kochan. Click here to visit Marilyn's website, Cinnamon Hearts.

3 apples, peeled, cored & cut into wedges 1/4 C light olive oil or canola oil 1 C egg substitute 1 C skim milk 1/4 C plain nonfat yogurt 1/4 C sugar 1/4 tsp. nutmeg 1/2 tsp. cinnamon 1 tsp. lemon juice 1 T vanilla extract 2 tsp. almond extract 3/4 C all-purpose flour 1/2 C whole wheat flour 2 T sliced almonds Note: Rome Beauty, Granny Smith, Golden Delicious and Newton Pippins are good apple choices

Makes 10 Servings Preheat oven to 350°. Spray a 10-inch quiche pan or pie pan with cooking spray. With a food processor, use slicing disk to thinly slice apple wedges. Layer apple slices (about 3-1/2 cups) into prepared pan. Put oil, egg substitute, milk, yogurt, sugar, spices, lemon juice and extracts into food processor. Process until smooth, scraping sides once or twice. Add flours and pulse 3 or 4 times until flours are incorporated, occasionally scraping sides. Do not overmix. Pour mixture over apples. Sprinkle with almonds. If mixture does not all fit into prepared pan, spray custard cups with cooking spray and fill with remaining mixture. Bake 40 to 45 minutes, or until puffed and browned and cake tester comes out clean when inserted in center. Cool about 15 minutes before serving. Cover and store in refrigerator. Bring to room temperature before serving. Per Serving: 78 Cal 7 g Fat 24 g Carbohydrate 6 g Protein 1 mg Cholesterol 60 mg Sodium 2 g Fiber Exchanges: 1 Bread/Starch 1/2 Fruit 1 Fat (2 Carbo Choices)