• Cooking Time: 15
  • Servings: 3
  • Preparation Time: 15


A great recipe for the diabetics who continue to crave good desserts.


  • ◦1 cup all-purpose flour
  • ◦½ cup plain almonds, ground
  • ◦¼ cup Equal-Lite
  • ◦½ cup cold butter
  • ◦¼ tsp almond (or vanilla) extract
  • ◦8 oz cream cheese, softened
  • ◦¼ cup Equal-Lite
  • ◦¼ tsp cream of tartar
  • ◦⅓ cup Equal-Lite packed tight
  • ◦1 tsp sugar-free maple-flavored syrup
  • ◦1 tbsp all-purpose flour
  • ◦1 tsp ground cinnamon
  • ◦4 cups peeled and thinly chopped tart apples
  • ◦⅓ cup slivered almonds


  • 1.Preheat oven to 350 degrees. Oil a 9-inch springform pan.
  • 2.To create crust: In a smaller mixing bowl, mix flour, almonds and Equal-Lite. Cut in butter until crumbly.
  • 3.Add extract. Shape dough into a ball and place between two sheets of waxed paper.
  • 4.Roll out into a 10-inch circle.
  • 5.Transfer to prepared container and gently press dough onto bottom and up sides of pan. Refrigerate for 30 minutes.
  • 6.To build filling: In a medium mixing bowl, beat cream cheese, Equal-Lite and cream of tartar until smooth. Pour over crust.
  • 7.To make topping: In a big mixing container, combine Equal-Lite with the maple-flavored syrup to blend.
  • 8.Add flour and cinnamon and mix to combine.
  • 9.Add apples and stir until coated. Spoon mixture over filling. Sprinkle with almonds.
  • 10.Bake 40-45 minutes or until golden brown.
  • 11.Cool on a wire rack for 10 minutes. Carefully run a knife around edge of container to loosen.
  • 60 minutes longer. Refrigerate overnight.
  • 13.Remove sides of pan for serving.

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