Fruits

Little Apple Turnovers

1 (21-ounce) can apple pie filling
2 teaspoons butter
2 large Granny Smith apples peeled, chopped
2 tablespoons dried currants or cranberries, optional
1 teaspoon apple pie spice (or cinnamon)
1-2 tubes (12-ounce each) refrigerator buttermilk biscuits
1 tablespoon each milk, sugar

Place pie filling in a small mixing bowl.  Using a pastry blender or two knives (crisscross motion), cut canned apple slices into small pieces.  Meanwhile, melt butter in a small skillet over medium-high heat and stir in chopped apples.  Saute until tender.

Heat oven to 400 degrees.  Stir sauteed apples into pie filling, along with spice and dried berries, if using.

With a rolling pin or heel of the hand, flatten each biscuit to about 1/8-inch thickness and 4 1/2 inches in diameter.  Place a rounded tablespoon apple filling in center of flattened biscuit.  Moisten edges with milk and fold in half.  Crimp edges with fork and prick tops two times.  Place on an ungreased cookie sheet.  Sprinkle with sugar.  Bake 10 minutes at 400 degrees or until golden brown.  Serve warm or cold.

Yield:  20 mini-turnovers - Baking time:  10 minutes

Fruit Stew

12 oz. dried fruit mixture (peaches, apples, raisins, dried plums, cranberries or apricots)
1/8 cup grated carrots
1/2 cup peeled and diced green apple
1 teaspoon ground ginger
1 teasponn ground cinnamon
1/2 teaspoon lemon zest
2 tablespoons apple juice concentrate

Place all ingredients in a medium saucepan and add two inches of cold water.  Cover and cook over low heat, stirring occasionally, until apples and carrots are soft (abouth 30-40 minutes).  Serve hot or refrigerate until ready to use.

This is good over frozen yogurt, slices of angel food cake, mixed with hot or cold cereal or as a fruit sauce over poultry.

Apple Dip

1 (8 ounce) package 1/3 less fat cream cheese
1 cup SPLENDA No Calorie Sweetener, Granulated
1/4 cup SPLENDA Brown Sugar Blend
1 teaspoon vanilla
4 sliced apples

1.  Combine all ingredients, except apples, in a large bowl, mixing with a hand mixer until smooth.  Serve immediately or chill, covered, in the refrigerator until ready to serve.

2.  Slice apples for dipping.

Submitted by:  Maker of SPLENDA Sweetener Products

Ginger-Topped Apple Pie

6 baking apples, cored and sliced (leave the peel on)
1/2 cup oatmeal, dry
1/2 cup Splenda brand sweetener
1 teaspoon cinnamon
juice of 1/2 lemon
1/4 cup water
1/2 cup crushed gingerbread cookies or low fat granola cereal

Preheat the oven to 375 degrees. Place the apples, Splend, oatmeal, cinnamon, lemon juice, and water in a medium-sized mixing bowl and mix together.  Put the apples in a deep-dish pie pan.  Top with crushed gingerbread cookies (or crushed granola bar), covered with foil and bake until apples are bubbly, about 1 hour.  Remove foil the last 10 minutes of baking to crisp the crumbs. 

Apple-Berry Crisp

1 (8 oz.) apple
3/4 cup fresh or frozen blueberries
1 packet aspartame - type sweetener (like Equal)
1 packet saccharin - type sweetener (like Sweet'n Low)
1/4 teaspoon cinnamon
1/4 cup uncooked rolled oats
1/4 cup all-purpose or whole wheat flour
1 tablespoon brown sugar
1 tablespoon chopped pecans
1 packet aspartame-type sweetener (like Equal)
1 1/2 tablespoon low-fat (not fat free) margarine
non-stick baking spray

Preheat oven to 350 degrees.  Coat inside of 1-quart proof baking dish with nonstick spray.  Peel and slice apple into dish.  Add fresh or frozen blueberries and toss lightly.  Combine cinnamon and sweeteners in mixing bowl.  Sprinkle over fruit.  In same mixing bowl combine oats, flour, brown sugar, pecans, and remaining one packet of sweetener.  Add margarine and mix with fork until crumbly.  Sprinkle over fruit in baking dish.  Bake for 20 minutes or just until fruit juices bubble up on sides and in the middle of the dish.  Serve warm with frozen whipped topping or milk or vanilla frozen dessert.  Remember that milk or frozen dessert topping will add more calories and carbohydrates.

Farmer's Market Fruit

2 cups water
2 cups sugar
Fresh spearmint leaves to taste
2 cups fresh watermelon balls or chunks
2 cups fresh cantaloupe balls or chunks
2 cups fresh blackberries
2 cups fresh seedless grapes

Mix the water and sugar in a 2-quart saucepan.  Bring to a boil and remove from the heat.  Add the spearmint leaves.  Let stand until cool.  Discard the spearmint leaves.  Pour into a bowl.  Chill, uncovered, until ready to serve.

Toss the watermelon, cantaloupe, blackberries and grapes in a large bowl.  Spoon into dessert cups.  Drizzle with the mint syrup just before serving.