Low-Carb Mini Apple Pies

Low-Carb Mini Apple Pies

These mini-pies are delicious.  They come it at just 9 net carbs each.  This is a little higher than I normally like to make my recipes but given the portion size and the fact that it is dessert, I'm okay with the carb count.    I hope you like them as much as we did.  These reminded us of the apple pies from McDonald's but much healthier and without the guilt.  Enjoy!

INGREDIENTS

***For the Dough***

4 oz. Cream Cheese

4 oz. Salted Butter

1 Cup Carbquik - You can find it here -  Tova Carbquik Bake Mix
2 Tbs. Heavy Cream

1 Tbs. Splenda - Brown Sugar Blend - You can find it here - Splenda Brown Sugar Blend

1 Tbs. Splenda

1 tsp. Almond Extract
1/2 tsp. Cinnamon

***For the Apples***
2 Small Apples - Peeled and Cored
1 Tbs. Lemon Juice
1 1/2 tsp. Cinnamon
3 Tbs. Butter
4 packets of Splenda
(2 Tbs. Peace and Love)

DIRECTIONS
***For the Dough***

 In a large mixing bowl combine cream cheese, butter, sweeteners, cinnamon, almond extract and heavy cream.  Mix until well combined

Add in the Carbquik and mix until well incorporated.  Form the dough into one large ball and let refrigerate for one hour

***For the Apples***

Peel and core your apples and chop them into bite size pieces

In a medium sauce pan, over medium heat combine apples, lemon juice, cinnamon, butter, and splenda.  Allow the apples to cook until soft - About 10 minutes.  Stir constantly.  Remove from heat and let sit

Preheat oven to 350* and line a baking sheet with parchment paper

Remove the dough from the refrigerator and divide into four balls.  Form the dough into four flat circles on the parchment paper.  About 1/4 inch thick.  Be sure to space them as far apart as you can as they will spread quite a bit.

Bake the crusts for 10 minutes.  After 10 minutes remove the crusts from the oven.  Place 1/4 of your apple mixture on one side of each crust.  Using a spatula, fold the dough over the apple mixture, covering the apples and creating a half-moon shape. Press the edges together to seal it.   Brush the top of each pie with a little melted butter and sprinkle with some splenda and cinnamon.

Bake for 15 more minutes or until each pie is a nice golden brown color and crispy around the edges

SERVE AND ENJOY!!

Makes 4 Servings - 9.5 Net grams of carbs per serving

Peace, Love, and Pies

Portobello Cordon Bleu with Dijon Cream Sauce

Portobello Cordon Bleu with Dijon Cream Sauce

This recipe turned out even better than I anticipated.  My husband loved it and said that it was even better for lunch the next day.  My immediate thought upon tasting this was that if I slapped a poached egg on it, it would be an amazing breakfast dish.  I will definitely be trying that next time.  It may seem like there are a lot of steps to this recipe but I assure you it is easy to follow and the taste is worth it.  Enjoy!!

INGREDIENTS

6 Large Portobello Mushrooms

8 oz. Sliced Ham

6 Slices Swiss Cheese - 6oz.
1/4 Cup Parmesan Cheese - Grated

1 Cup Heavy Cream

1/2 Cup Chicken Stock

2 Tbs. Dijon Mustard

2 Tbs. Garlic - Minced

2 Tbs. Panko

2  Tbs. Fresh Parsley - Chopped

2 Tbs. Butter

Olive Oil

Salt and Pepper

(2 Tbs. Peace and Love)

DIRECTIONS

Preheat oven to 400 *

Remove the stems from mushroom caps and slice a thin layer off of the top of the mushroom cap to allow it to sit flat. (Keep these pieces)

Brush mushrooms with olive oil and sprinkle with a little salt and pepper. Bake for 12 minutes.

Chop the mushroom stem and cap pieces that were trimmed in the first step.  Saute over medium heat in butter, and garlic - 5 minutes

Add parsley, chicken stock and heavy cream.  Allow to come to a boil over medium heat and then reduce heat to low.  Add parmesan and dijon to sauce.  Simmer on low, stirring occasionally and allow sauce to thicken.  

Pull mushrooms from oven.  Fill caps with sauce, layer on cheese, ham, cheese, ham.  Top with another dollop of sauce and a thin layer of panko on top of the sauce.

Bake for 7 minutes more on 400* Then broil for 2-3 minutes to allow panko to crisp.  

Serve and Enjoy!

Makes 6 Servings - 5 Net carbs per serving 

Peace, Love, and Portobellos