Apple Tarts

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredients
¼ cup margarine, melted
¼ cup firmly packed brown sugar
5 Honey Crisp apples, cored and sliced
1 sheet frozen phyllo dough
(optional) Thawed Lite Cool Whip™
Topping

Directions
1. In oven-proof sauté pan, melt margarine and brown sugar, simmering for 3 to 5 minutes.
2. Remove from heat and cool slightly.
3. Arrange sliced apples in fan shape on top of margarine/brown sugar mixture.
4. Roll out puff pastry square and cut into 5-inch square. Place on top of apples.
5. Bake in 400°F oven until browned,about 15 minutes.
6. Remove from oven and cool for 10 minutes. Invert tart onto dinner plate and cut into four triangles.
7. Plate and serve immediately with Lite Cool Whip™ topping.

Nutritional Analysis per serving:
Calories 298, total fat 6g (saturated fat 1g), carbohydrates 60g, protein 5g, fiber 4g, sodium 295mg

Source: Chef Carl McConnell

Cranberry Tarts

Makes 30 mini tarts
Preparation time: 15 minutes
Cooking time: 15 to 18 minutes

Ingredients
1 large egg
¼ cup brown sugar, packed
¼ cup light corn syrup
2 Tbsp light margarine, melted
½ tsp vanilla
2 boxes frozen, pre-baked phyllo shells,
total of 30 mini tart shells
1/3 cup walnuts
½ cup fresh cranberries

Directions
1. Preheat the oven to 350°F. In a bowl, whisk together the egg, brown sugar, corn syrup, margarine and vanilla.
2. Arrange the phyllo shells on a baking sheet lined with parchment paper. Divide nuts and cranberries among all the shells. Pour the sugar mixture on top of the nuts and cranberries.
3. Bake for about 15 to 18 minutes until golden and filling is set.
4. Remove from the oven and transfer to a cooling rack.

Nutritional Analysis per 2 mini tarts:
Calories 105, total fat 4.5g (saturated fat 0.4g), carbohydrates 14g, protein 1g, fiber 0g, sodium 50mg

Source: Diabetes Forecast

Spinach-Stuffed Mushrooms

Makes 40 servings
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients
1 pkg. (16-oz) Chicken Stove Top Stuffing Mix
1½ cups hot water
40 fresh mushrooms (about 2 lbs.)
2 Tbsp margarine
2 cloves garlic, minced
1 pkg. frozen, chopped spinach, (thawed and well drained)
1 cup shredded part-skim mozzarella cheese
1 cup reduced-fat grated parmesan cheese

Directions
1. Heat oven to 400°F.
2. Mix stuffing mix and water.
3. Remove mushroom stems; chop stems.
4. Melt margarine in skillet.
5. Add stems and garlic; cook and stir until tender.
6. Add to stuffing with spinach and cheeses; mix well.
7. Spoon into mushroom caps.
8. Place in shallow baking pan.
9. Bake 20 minutes or until tender.

Nutritional Analysis per serving:
Calories 50, total fat 2.5g (saturated fat 1.5g), carbohydrates 4g, protein 4g, fiber <1g, sodium 150mg

Source: Kraft Foods