6 Tbsp reduced-fat cream cheese, cold, cut into 1/4-inch cubes
3 Tbsp unsalted butter, cold, cut into 1/4-inch cubes
3 1/2 Tbsp water, ice-cold
1 1/2 tsp white vinegar or lemon juice, ice-cold
1 cup plus 2 Tbsp cake flour
1 tsp sugar (optional)
1/4 tsp baking powder
1/8 tsp salt
- Arrange cream cheese and butter in a single layer on separate plates or pieces of waxed paper. Place in freezer for 30–40minutes until firm.
- Remove frozen cream cheese from freezer and set aside. In small bowl, stir together water and vinegar. Refrigerate.
- Using a mixer or food processor fitted with a paddle attachment, combine flour, sugar (if using), baking powder and salt.Add cream cheese and mix on medium-low for 2 minutes. Add frozen butter and continue mixing until cream cheese andbutter form pebble-size pieces.
- With mixer on low, add vinegar and blend until dough becomes a ball. Continue to mix for 1 minute.
Nonstick cooking spray
Dough for crust (above)
5 Tbsp plus 3/4 tsp Truvia
1 vanilla bean
1/4 tsp ground ginger
2 Tbsp all-purpose flour
4 medium apples (Pink Lady or Gala), cut into 1/4-inch-thick slices (about 5 cups)
1 cup unsweetened dried cranberries (place in bowl of hot water and cover for 5 minutes or until they are plump; drain before adding to other ingredients)
1 Tbsp fresh lemon juice
- Preheat oven to 400°F with rack in center position. Coat a 10-inch oven-proof skillet with nonstick cooking spray.
- Roll dough into a 13-inch round that is about 1/8 inch thick. Place on a baking sheet lined with waxed paper, cover loosely with plastic wrap and refrigerate.
- Put Truvia in a large bowl. Use a paring knife to slit the vanilla bean lengthwise and scrape the seeds into the Truvia. Add the ginger. Use your fingers to rub the seeds and ginger into the Truvia. Stir in the flour. Add apple slices, cranberries and lemon juice, stirring gently to evenly coat the fruit.
- Press the chilled dough into the bottom of the prepared skillet, leaving it loose along the sides. Pour fruit mixture into crust. Fold the sides of the crust over the fruit, pleating it as needed.
- Bake, rotating the pan once, for 40–45 minutes, until the crust is golden brown and fruit is bubbling.
- Cool on wire rack for 20–30 minutes before serving.
Per serving: 193 calories, 3 g protein, 31 g, carbohydrates, 11 g fiber, 7 g fat, 4 g saturated fat, 19 mg cholesterol, 84 mg sodium
Reprinted with permission from Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side without Tipping the Scales by Marisa Churchill (Clarkson Potter, 2011)
From our sister publication, Diabetes Focus Fall 2012