1 refrigerated ready to bake pie crust
3 Granny Smith apples, approximately 6 ounces each, peeled, cored and thinly sliced
1 banana, sliced
1/3 cup spoonable brown sugar substitute (such as Sugar Twin-Brown Sugar Substitute)
1 teaspoon ground cinnamon
1 tablespoon reduced fat margarine
pinch of ground mace
pinch of ground nutmeg
1 tablespoon fat-free milk
1 teaspoon granulated sugar
Confectioners' sugar, for dusting top of galette (optional)
Preheat oven to 350 degrees F (180 C). Roll out 1 (one) ready made pie crust to an 11-inch circle. Transfer pastry to a foil-lined cookie sheet. In a bowl, gently mix sliced apples and bananas together. Spoon apple/banana mixture into center of crust leaving a 2-inch edge.
Sprinkle filling with brown sugar substitute and cinnamon. Dot with margarine. Sprinkle on mace and nutmeg. Fold pastry up onto apple/banana mixture, pinching edges at 2-inch intervals. Brush the pastry top with milk and sprinkle with granulated sugar. Bake for 45 minutes, until fruit filling is bubbly and crust is golden. Transfer to rack to cool. Dust top with confectioners' sugar if desired.
Makes 8 servings.
Nutritional Information (per 1 serving)
Per serving: 162 calories (45% calories from fat), 1 g protein, 8 g total fat (3.1 g total fat), 22 g carbohydrate, 1 g dietary fiber, 7 mg cholesterol, 160 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit), 1 1/2 fat
Date: July 5, 2003