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Apple-Raisin Sour Cream Pie (Diabetic)

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

1. 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.
2. 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.
3. 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.

Nutrition Information Per Serving:
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®.

Click for more information on the artificial sweetner Aspartame.