St. John's- Bavarian Apple Torte
By: Import User
Updated: December 18, 2008
Bavarian Apple Torte
¾ c. reduced fat margarine
½ c. Splenda
1-1/2 c. all-purpose flour
½ tsp. Vanilla extract
Filling
2 pkg. (8oz) Fat Free Cream cheese softened
¼ c. Splenda
3 Egg Whites
¾ tsp. Vanilla extract
Topping
3 c. Thinly sliced peeled tart apples
½ c. Splenda
1 tsp. Ground cinnamon
Combine the first four ingredients. Press onto the bottom of an ungreased 9-inch spring form pan. In mixing bowl, beat cream cheese, and Splenda. Add egg whites and vanilla; mix well. Pour over the crust. Combine topping ingredients; spoon over filling. Bake at 350 for 55-65 minutes or until center is set. Cool on wire rack. Store in the refrigerator. Even a tight-fitting spring form pan may leak. To prevent drips, place the pan on a baking sheet in the oven.
¾ c. reduced fat margarine
½ c. Splenda
1-1/2 c. all-purpose flour
½ tsp. Vanilla extract
Filling
2 pkg. (8oz) Fat Free Cream cheese softened
¼ c. Splenda
3 Egg Whites
¾ tsp. Vanilla extract
Topping
3 c. Thinly sliced peeled tart apples
½ c. Splenda
1 tsp. Ground cinnamon
Combine the first four ingredients. Press onto the bottom of an ungreased 9-inch spring form pan. In mixing bowl, beat cream cheese, and Splenda. Add egg whites and vanilla; mix well. Pour over the crust. Combine topping ingredients; spoon over filling. Bake at 350 for 55-65 minutes or until center is set. Cool on wire rack. Store in the refrigerator. Even a tight-fitting spring form pan may leak. To prevent drips, place the pan on a baking sheet in the oven.
