What you need:
1 large (or 2 small) sweet Delicious apple, peeled, cored, sliced thinly
¼ teaspoon cinnamon
5 sheets of pre-made fillo (phylo) dough
Cooking spray – butter flavor or regular
2 tablespoons walnuts, coarsely chopped
2 tablespoons raspberries
1 teaspoon sugar substitute (use Splenda, which is formulated for baking and will hold up in the oven for 20 minutes) or sugar, optional
Preheat oven to 350°.
In a medium bowl, combine apple slices and cinnamon. Stir to combine.
Carefully remove fillo dough packet from the box and unfold spreading sheets out on a clean counter. Take 1 single sheet, transfer onto another area of the flat counter and lightly coat with cooking spray.
Lay another sheet on top and lightly coat with more cooking spray. Repeat until you have a total of 5 single sheets. With a sharp knife, cut fillo sheet into six squares.
Coat a 2 ounce muffin pan with cooking spray. Press squares into prepared muffin cups. Fill center with apple filling and 1 teaspoon of walnuts. Top with raspberries and sprinkle with sugar (optional).
Bake for 20-25 minutes.
Look for fillo dough that has no trans fat and no cholesterol, which can be found in the frozen food aisle of the grocery store.
Raspberries become tart when cooked and apples become sweeter when cooked.
Serving: One tart
Calories: 83.5 grams
Fat: 2 grams
Saturated fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 77 milligrams
Carbohydrates: 17 grams
Fiber: 1 gram
Sugar: 3.5 grams
Protein: 1.8 grams
Laura Diaz Brown, known internationally as “Chef LaLa", is an author, nutritionist and chef with a passion for encouraging healthy diabetes-friendly cooking.
She owns SAVOR! Catering in Los Angeles, where she lives with her husband and son, and is the author of two cookbooks, "Latin Lover Lite" and "Chef LaLa Presents: Best Loved Mexican," all of which promote the message that you can enjoy healthy cuisine without losing traditional family flavor. Her diabetes-friendly recipes can be found at www.JourneyForControl.com.