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Caramel Apple Phyllo Tart


1 tablespoon low-calorie margarine
6 granny smith apples; peeled
--cut into 16 wedges each
1/2 cup raisins
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
butter-flavored nonstick cooking sp
6 sheet -- frozen phyllo
-- pastry, thawed
1 teaspoon confectioners' sugar
1/4 cup low-fat milk
12 small soft caramel candies

1. In large skillet, melt margarine over medium-high heat. Add apples and saute 15 minutes, until tender. Add raisins, brown sugar and cinnamon; stir well. Remove from heat and let cool.

2. Preheat oven to 375F. Coat an 11-inch tart pan with cooking spray. Gently press 1 sheet of phyllo into pan, allowing ends to extend over edges; lightly coat phyllo with cooking spray. Place another sheet of phyllo across first in a crisscross pattern; coat phyllo with cooking spray. Repeat procedure with remaining 4 phyllo sheets. Fold in phyllo to fit pan and form a rim. Bake about 15 minutes, until golden. Cool on wire rack.

3. Sprinkle phyllo shell with confectioners' sugar. In small saucepan, combine milk and caramels; cook over medium heat until caramel melts, stirring constantly. Remove from heat. Spoon apple mixture into phyllo shell; drizzle caramel mixture over apples.

Makes 8 servings. Preparation time: 25 minutes. Baking time: 15 minutes.

Per serving: About 228 cal, 3 g pro, 52 g car, 3 g fat, 12% cal from fat, 2 mg chol, 124 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 8 servings

Preparation Time: 0:00

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