Apple-Raisin Sour Cream Pie
Diabetic-friendly apple-raisin sour cream pie.
1 1/2 cups graham cracker crumbs
1/3 cup margarine, melted
1 3/4 teaspoons Equal® for Recipes or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful™
4 cups sliced, cored, peeled Granny Smith or other baking apples (4 to 6 medium)
2 teaspoons lemon juice
1/4 cup dark raisins
1/2 cup reduced-fat sour cream
1 large egg white, beaten
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
- Mix graham cracker crumbs, margarine, and 1 3/4 teaspoons Equal® for Recipes or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful™ in bottom of 9-inch springform pan. Reserve 1/4 cup mixture; press remaining mixture firmly on bottom and 1 inch up side of pan. Bake in preheated 350°F (175°C) oven until lightly browned, 5 to 8 minutes. Cool on wire rack.
- Toss apples with lemon juice in large bowl; add raisins. Combine sour cream and remaining ingredients; spoon mixture over apples, mixing until apples are coated. Spoon apple mixture into crust; sprinkle with reserved 1/4 cup crumb mixture.
- Bake pie in 350°F (175°C) oven until apples are tender, about 55 minutes. Cool on wire rack. Remove side of pan; place pie on serving plate.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): 245 cal., 3 g pro., 33 g carbo., 12 g fat, 6 mg chol., 239 mg sodium.
Food Exchanges: 1 Bread, 1 Fruit, 2 1/2 Fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.