The finale to my Sunday dinner was the highlight! This recipe was inspired by Eating Well Magazine. The single serving pies are baked in a traditional muffin tin.
Here's my modified recipe for 6 servings:
1/3 cup almonds
1 Tbsp. sugar
3 Tbsp. whole wheat flour
1/2 cup all purpose flour
3 Tbsp. Benecol margarine
1 1/2 tsp. cold water
Process in food processor. Press into sides of muffin tins. Bake at 400 degrees for 6 minutes.
2 large apples, diced
1 Tbsp. brown sugar
1 1/2 Tbsp. lemon juice
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 1/2 Tbsp. all purpose flour
Cook on stove top at medium heat for 8 minutes. Divide among tins.
1/4 cup oats
1 Tbsp. whole wheat flour
1 1/2 tsp. brown sugar
1 Tbsp. olive oil
1/8 tsp. cinnamon
1 reduced fat cheddar cheese stick, cut into 6 pieces
Mix topping ingredients except for cheese. Press into pies.
Push into center of each pie.
Bake at 350 degrees for 20-25 minutes.
Here are the ingredients (minus the 1 egg). I was concerned that I was adding sugar in each step, so I analyzed my recipe. Each pie had 6 grams of added sugar which made me happy. (The American Heart Association recommends no more than 24 grams of added sugar per day per grown woman)
238 Calories, 124 mg Sodium, 2 Grams of Dietary Fiber and a good source of magnesium and Vitamin E. Made with "good fats".
Here's the rest of the meal:
Can't go wrong with roasting chicken and vegetables!
The pies were easy to store in a Rubbermaid container and I've got dessert planned for a couple days!