Serving Size: 28
Preparation Time: 0:15

1 cup blanched almonds
1 1/3 cups sugar
1 cup all-purpose flour
1 teaspoon rose water (optional)
3 egg whites
Vegetable cooking spray

Place almonds in food processor, and process until finely ground. Add sugar and flour; process until blended. Add rose water and egg whites; process until well-blended (the mixture will be very thick). With floured hands, shape the dough into 28 balls, and place 2 inches apart on baking sheets coated with cooking spray.

Bake at 325 degrees for 28 minutes or until crisp on the outside and soft on the inside; cool on racks. Yield: 28 cookies (serving size: 1 cookie).

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Notes: The original version of these cookies called for 2 cups of almonds. We replaced 1 cup with flour for a healthier, but still delicious, alternative.

Per serving: 85 Calories; 3g Fat (28% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 7mg Sodium

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Serving Size: 9
Preparation Time: 0:11

1 cup all-purpose flour
1/2 cup sugar
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup skim milk
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1/3 cup sugar
2 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 cup boiling water
4 cups vanilla ice milk

Combine flour, sugar, cocoa, baking powder, and salt in a medium bowl, and stir well.

Combine skim milk, oil, and vanilla; add to dry ingredients, and stir well. Spoon batter into a 9-inch square baking pan.

Combine 1/3 cup sugar and next 2 ingredients. Sprinkle over batter.

Pour 1-1/2 cups boiling water over batter. (Do not stir).

Bake at 350 degrees for 30 minutes or until cake springs back when lightly touched in center. Yield: 9 servings (serving size: 1 [3 x 3-inch] piece and 1/2 cup ice milk).

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Notes: It may taste like you're splurging, but this cocoa-laced pudding cake is really a heart-healthy treat, says registered dietitian Susan Hagins White, of Surfside Beach, South Carolina.

Serving Ideas: Serve topped with ice milk.

Per serving: 228 Calories; 5g Fat (17% calories from fat); 5g Protein; 45g Carbohydrate; 8mg Cholesterol; 188mg Sodium

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Serving Size: 8
Preparation Time: 0:11

Combine powdered sugar and cream cheese in a bowl, and beat at high speed of a mixer until well-blended. Gently fold 1 cup whipped topping into the cheese mixture.

Combine 1/2 cup sugar and next 2 ingredients in the top of a double boiler; place over simmering water. Beat at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture; set aside.

Combine hot water and next 3 ingredients; stir well. Split the ladyfingers in half lengthwise. Arrange 20 ladyfinger halves, cut sides up, in the bottom of an 8-inch square baking dish. Drizzle half of the espresso mixture over ladyfinger halves. Spread half of cheese mixture over ladyfinger halves; repeat procedure with the remaining ladyfinger halves, espresso mixture, and cheese mixture. Spread remaining 1/2 cup whipped topping evenly over cheese mixture; sprinkle with cocoa.

Place one toothpick in each corner and in center of Tiramisu to prevent plastic wrap from sticking to whipped topping; cover with plastic wrap. Chill 2 hours. Yield: 8 servings (serving size: 1 [4 x 2-inch] piece).

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Notes: Try freezing Tiramisu for two hours before serving so it will cut cleanly.

Per serving: 411 Calories; 21g Fat (47% calories from fat); 8g Protein; 46g Carbohydrate; 166mg Cholesterol; 162mg Sodium

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Serving Size: 6
Preparation Time: 0:15

Position knife blade in food processor bowl; add cherries and apple. Pulse 4 times or until finely chopped; spoon into a bowl. Add sugar, almond extract, and nutmeg; stir well, and let stand 15 minutes. Press through a sieve, reserving 1/4 cup plus 2 tablespoons juice. Set aside.

Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3-1/2-inch-wide) strips; lightly coat each strip with cooking spray.

Stack 2 strips, one on top of the other. Spoon 1 tablespoon cherry-apple mixture onto one end of each stack; fold the left bottom corner over mixture, forming a triangle. Keep folding back and forth into a triangle to the end. Repeat with remaining ingredients. Place the triangles, seam side down, on a baking sheet; lightly spray tops with cooking spray.

Bake at 400 deg for 15 minutes or until golden.

Combine reserved cherry-apple juice and cornstarch in a small saucepan; stir well. Bring to a boil, and cook 1 minute, stirring constantly. Yield: 6 servings (serving size: 2 turnovers, 1 tablespoon sauce, and 1 teaspoon almonds).

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Notes: Spoon sauce over turnovers; sprinkle with almonds and powdered sugar.

Serving Ideas: Serve warm or at room temperature.

Per serving: 138 Calories; 3g Fat (18% calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol; 93mg Sodium

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Serving Size: 12
Preparation Time: 0:15

1/2 cup sugar
3 tablespoons all-purpose flour
3 tablespoons quick-cooking oats
2 tablespoons finely chopped almonds
1 tablespoon unsweetened cocoa
1/4 teaspoon salt
2 tablespoons margarine melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 egg whites lightly beaten
Vegetable cooking spray

Combine the first 6 ingredients in a medium bowl. Combine margarine, extracts, and egg whites; stir well. Add to dry ingredients, stirring just until dry ingredients are moistened.

Coat baking sheets with cooking spray; using a finger, trace 12 (3-inch) circles on baking sheets. Spoon 1 tablespoon batter into center of each circle; spread batter to outside edge of each circle. Bake at 350 degrees for 10 minutes or until edges appear dry.

Remove cookies from pan immediately, and place each cookie over an inverted 6-ounce custard cup (or jar) coated with cooking spray. Shape the cookies around custard cups to form cookie cups, and let cool completely. Yield: 1 dozen (serving size: 1 cookie).

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Notes: This recipe is featured with KONA COFFEE ICE MILK IN CHOCOLATE COOKIE CUPS, Page 100.

Per serving: 70 Calories; 2g Fat (30% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 81mg Sodium

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Serving Size: 9
Preparation Time: 0:20

Combine the first 4 ingredients in a large saucepan. Gradually add skim milk, stirring with a wire whisk until blended. Add the chopped chocolate; bring to a boil over medium heat, and cook for 1 minute, stirring constantly. Add the margarine, and cook for 1 minute, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 10 minutes or until the chocolate mixture cools to room temperature, stirring occasionally.

Remove pan from ice. Spoon 1/2 cup chocolate mixture into a small bowl, and gently fold in whipped topping. Cover and chill chocolate-whipped topping mixture. Set aside the remaining chocolate mixture.

Line a 9 x 5-inch loaf pan with heavy-duty plastic wrap, allowing wrap to extend over edge of pan. Split ladyfingers in half lengthwise. Arrange 9 ladyfinger halves lengthwise in 3 rows, rounded side down, in a single layer in bottom of pan. Brush 1 tablespoon Grand Marnier over ladyfingers in pan.

Spread about 1/2 cup chocolate mixture over the ladyfinger layer. Repeat procedure 3 more times with the remaining ladyfingers, Grand Marnier, and chocolate mixture, ending with ladyfingers (1 lady finger half will be left over). Cover; chill for at least 8 hours.

Uncover and invert the pan onto a serving platter; remove the plastic wrap. Sprinkle with powdered sugar. Yield: 9 servings (serving size: 1 slice of cake and 3 tablespoons topping).

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Notes: Dutch process cocoa has less acidity than regular cocoa, and it gives the pudding mixture a smoother chocolate flavor. Serve cake with chocolate-whipped topping mixture.

Serving Ideas: Garnish each serving with an orange slice, if desired.

Per serving: 597 Calories; 31g Fat (45% calories from fat); 9g Protein; 77g Carbohydrate; 148mg Cholesterol; 195mg Sodium

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Serving Size: 12

Preparation Time: 0:20

1 tablespoon instant coffee granules
1 tablespoon water
14 1/2 ounces angel food cake mix (1 box)
1 teaspoon almond extract
1 teaspoon vanilla extract
2 tablespoons instant coffee granules
1 tablespoon water
6 tablespoons stick margarine softened
1 pound powdered sugar (1 box)
3 tablespoons skim milk

Combine 1 tablespoon coffee granules and 1 tablespoon water in a small bowl; stir well, and set aside.

Prepare angel food cake batter according to package directions.

Fold in coffee mixture and extracts. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break large air pockets by cutting through batter with a knife.

Bake at 375 degrees for 30 minutes or until cake springs back when lightly touched. Invert pan, and let cool for 40 minutes. Loosen cake from sides of pan, using a narrow metal spatula. Invert cake onto a serving plate; set aside.

Combine 2 tablespoons coffee granules and 1 tablespoon water in a small bowl; stir well, and set aside.

Cream margarine at high speed of a mixer. Add coffee mixture; beat well. Gradually add powdered sugar, beating at medium speed until well-blended. Add milk; beat well. Yield: 12 servings (serving size: 1 slice).

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Notes: Spread frosting over top and sides of cake. Store loosely covered in refrigerator.

Per serving: 334 Calories; 6g Fat (16% calories from fat); 3g Protein; 68g Carbohydrate; 0mg Cholesterol; 325mg Sodium

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1 crumb or baked pastry 8-inch pie shell, cooled
1 can (14 ounces) Borden Sweetened Condensed Milk
1/2 cup ReaLemon Lemon Juice
1 teaspoon grated lemon peel
2 egg yolks

2 egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/4 cup sugar

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Serving Size: 12
Preparation Time: 0:20

Vegetable cooking spray
3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons reduced-calorie stick margarine melted
1 tablespoon unsweetened cocoa
2/3 cup sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon vanilla extract
8 ounces Neufchatel cheese (1 package)
8 ounces nonfat cream cheese (1 tub)
2 eggs
1/2 cup skim milk
2 1/2 tablespoons instant coffee granules
1/3 cup nonfat sour cream
3 egg whites
1/4 cup sugar

Coat a 9-inch springform pan with cooking spray.

Combine crumbs and next 3 ingredients, and stir well. Firmly press crumb mixture into bottom and 2 inches up sides of pan; set aside.

Combine 2/3 cup sugar and next 6 ingredients in a large bowl; beat at high speed of a mixer until smooth.

Combine milk and coffee granules; stir well. Add milk mixture and sour cream to cheese mixture; beat until smooth.

Beat egg whites (at room temperature) at high speed of a mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

Gently fold egg white mixture into cheese mixture.

Pour into prepared pan. Bake at 300 degrees for 1 hour or until almost set. Turn oven off; loosen cake from sides of pan, using a narrow metal spatula or knife. Let cheesecake stand in oven with door slightly opened for 1 hour. Remove from oven; cover and chill 8 hours. 

Yield: 12 servings (serving size: 1 wedge).

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Per serving: 220 Calories; 8g Fat (32% calories from fat); 8g Protein; 29g Carbohydrate; 49mg Cholesterol; 270mg Sodium

Serving Size: 30
Preparation Time: 0:20

1/4 cup margarine softened
2/3 cup sugar
1/2 cup nonfat buttermilk
1 teaspoon vanilla extract
2 egg whites
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
Vegetable cooking spray
2 teaspoons sifted powdered sugar

Cream margarine; add 2/3 cup sugar, and beat at medium speed of an electric mixer until blended. Add buttermilk, vanilla, and egg whites; beat well.

Combine flour, cocoa, baking soda, and salt; add to creamed mixture, mixing well.

Drop dough by tablespoonfuls 2 inches apart onto cookie sheets coated with cooking spray. Bake at 350 deg for 7 minutes. Remove from pan, and cool completely on wire racks. Sprinkle with powdered sugar. Yield: 2-1/2 dozen (serving size: 1 cookie).

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Per serving: 60 Calories; 2g Fat (25% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 84mg Sodium

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Serving Size: 3
Preparation Time: 0:11

Position knife blade in food processor bowl; add first 4 ingredients, and pulse 2 times or until blended. Add margarine and lemon rind; process until mixture resembles coarse meal. Add lemon juice and egg; process until dough leaves sides of bowl and forms a ball. Gently press mixture into a ball; wrap in heavy-duty plastic wrap, and chill 1 hour.

Shape dough into 42 (1-inch) balls; place 2 inches apart on baking sheets coated with cooking spray.

Bake at 350 degrees for 12 minutes. Remove cookies from pan, and roll in powdered sugar. Yield: 3-1/2 dozen (serving size: 1 cookie).

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Notes: Cool completely on wire racks.

Per serving: 712 Calories; 26g Fat (32% calories from fat); 8g Protein; 114g Carbohydrate; 60mg Cholesterol; 541mg Sodium

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Serving Size: 12
Preparation Time: 0:11

32 ounces vanilla low-fat yogurt (1 carton)
Vegetable cooking spray
1 cup low-fat granola cereal (without raisins)
1 tablespoon stick margarine melted
1 cup nonfat sour cream
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
8 ounces Neufchatel cheese (1 package)
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract
2 eggs
2 egg whites
3/4 cup low-fat sour cream
1 tablespoon sugar
1 teaspoon vanilla extract
1 egg white
10 ounces frozen raspberries in light syrup (1 package) thawed

Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of bowl. Spoon the yogurt into colander. Cover loosely with plastic wrap, and refrigerate for 12 hours.

Spoon yogurt cheese into a large bowl, and set aside; discard liquid.

Coat bottom of 9-inch springform pan with cooking spray. Combine granola and margarine; stir well. Press mixture into bottom of pan.

Bake at 325 degrees for 20 minutes, and let cool on a wire rack.

Add nonfat sour cream and next 4 ingredients (sour cream through Neufchatel cheese) to the yogurt cheese, and beat at medium speed of a mixer until smooth. Add the grated lemon rind, lemon juice, 1-1/2 teaspoons of vanilla, 2 eggs, and 2 egg whites, and beat well. Spoon the cheese mixture into prepared pan.

Bake at 325 degrees for 1 hour; remove from oven.

Combine low-fat sour cream, 1 tablespoon sugar, 1 teaspoon vanilla, and 1 egg white; stir well. Spread sour cream mixture evenly over cheesecake, and return to oven; bake an additional 15 minutes. Turn off oven, and let cheesecake stand in closed oven for 1 hour. Remove cheesecake from oven; cover and chill at least 8 hours. Yield: 12 servings (serving size: 1 wedge and 4 teaspoons raspberry topping).

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Serving Ideas: Serve with raspberries.

Per serving: 295 Calories; 10g Fat (31% calories from fat); 10g Protein; 42g Carbohydrate; 53mg Cholesterol; 236mg Sodium

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Serving Size: 8
Preparation Time: 0:11

1/2 cup sugar
1 1/2 teaspoons pumpkin-pie spice
1/2 teaspoon salt
1/2 cup skim milk
2 egg whites
1 egg
29 ounces mashed cooked pumpkin (1 can)
1 unbaked 9-inch deep-dish pastry shell

Combine first 7 ingredients in a large bowl; beat at low speed of a mixer until smooth.

Pour into pastry shell. Bake at 425 degrees for 50 minutes or until a knife inserted in center comes out clean, and let cool on a wire rack. Yield: 8 servings.

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Notes: Pumpkin pie is a holiday tradition at our house. I keep trying to think of ways to make a lighter version, and I've come up with this recipe that uses substitutes for the heavier ingredients. -- Sue Smith, Rosemount, Minnesota.

Per serving: 186 Calories; 7g Fat (32% calories from fat); 4g Protein; 28g Carbohydrate; 23mg Cholesterol; 308mg Sodium

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Vegetable cooking spray
1/2 cup chocolate wafer cookie crumbs (8 cookies)
1 cup sugar
1/4 cup all-purpose flour
1 tablespoon vanilla extract
16 ounces nonfat process cream cheese product softened
16 ounces nonfat sour cream
4 eggs
3 squares sweet baking chocolate melted

Wrap outside bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil. Coat bottom of pan with cooking spray; sprinkle with chocolate wafer cookie crumbs, and set aside.

Combine sugar and next 4 ingredients in a bowl. Beat at medium speed of an electric mixer until smooth. Add eggs, 1 at a time; beat well after each addition.

Pour half of cheese mixture into a bowl; add melted chocolate, stirring until well blended. Spoon alternating mounds of plain and chocolate cheese mixtures into prepared pan; swirl with a knife to create a marbled effect. Place pan in a large shallow pan; add hot water to larger pan to a depth of 1 inch.

Bake at 325 deg for 45 minutes; remove from oven. Remove springform pan from water; remove foil from pan. Let cool 1 hour. Cover and chill at least 2 hours. Yield: 12 servings (serving size: 1 wedge).

Notes: This sensational cheesecake, made with nonfat cream cheese and sour cream, can be whipped up in no time flat.

Per serving: 343 Calories; 20g Fat (51% calories from fat); 7g Protein; 35g Carbohydrate; 108mg Cholesterol; 235mg Sodium

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Serving Size: 16
Preparation Time: 0:11

1/3 cup margarine softened
1 cup sugar
3 eggs
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
1 teaspoon vanilla extract
Vegetable cooking spray
Chocolate Glaze
3 1/4 cups miniature marshmallows

2 cups sifted powdered sugar
6 tablespoons unsweetened cocoa
1/4 cup skim milk
2 tablespoons margarine
1 teaspoon vanilla extract

Cream margarine, and gradually add sugar, beating at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition.

Combine flour, cocoa, baking powder, and salt; stir well. Add to creamed mixture, beating at low speed until blended. Stir in pecans and vanilla. Pour batter into a 13 x 9-inch baking dish coated with cooking spray.

Bake at 325 degrees for 16 minutes or just until set (not until toothpick tests clean, or cake will be overbaked). While cake bakes, prepare Chocolate Glaze; set aside.

Remove cake from oven; top with marshmallows. Bake 2 minutes or until marshmallows are soft. Remove from oven; drizzle with Chocolate Glaze, and let cool. Yield: 16 servings.

Combine sugar and cocoa in a bowl; stir. Combine milk and margarine in a 1-cup glass measure. Microwave at HIGH 1 minute. Add milk mixture and vanilla to sugar mixture; beat at low speed of a mixer until blended. Yield: 1 cup (serving size: 1 tablespoon).

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Per serving: 246 Calories; 8g Fat (27% calories from fat); 3g Protein; 44g Carbohydrate; 34mg Cholesterol; 123mg Sodium

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Serving Size: 8
Preparation Time: 0:11

Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well. Add brownie mix, teaspoon vanilla, and egg whites; stir until well blended.

Pour mixture into a 9-inch pieplate coated with cooking spray. Bake at 325 degrees for 22 minutes. Let crust cool completely.

Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of a mixer 1 minute. Gently fold in 1-1/2 cups whipped topping. Spread pudding mixture evenly over brownie crust.

Combine remaining 1 tablespoon Kahlua and remaining 1 teaspoon coffee granules in a bowl; stir well. Gently fold in remaining 1-1/2 cups whipped topping. Spread whipped topping mixture evenly over pudding mixture. Yield: 8 servings (serving size: 1 wedge).

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Notes: Store remaining brownie mix in a zip-top heavy-duty plastic bag in refrigerator; reserved brownie mix can be used for another pie or to make a small pan of brownies. To make brownies, combine reserved brownie mix (about 2 cups), 1/4 cup water, and 1 lightly beaten egg white in a bowl. Stir just until combined. Spread into an 8-inch square pan coated with vegetable cooking spray. Bake at 350 degrees for 23 to 25 minutes. Serve immediately, or store loosely covered in refrigerator. Nonalcoholic Mocha Version:

When making the pudding mixture, substitute 2 tablespoons 1% low-fat milk for the Kahlua. In the topping, omit the Kahlua, and dissolve the coffee granules in 1 tablespoon water.

Serving Ideas: Garnish with chocolate curls, if desired.

Per serving: 657 Calories; 39g Fat (52% calories from fat); 7g Protein; 74g Carbohydrate; 100mg Cholesterol; 375mg Sodium

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Serving Size: 6
Preparation Time: 0:11

3 cups sliced fresh strawberries
1/3 cup sugar
2/3 cup light process cream cheese product softened
1/3 cup sifted powdered sugar
3/4 cup nonfat sour cream alternative
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon rind
Dessert Crepes (see recipe)
1 tablespoon sifted powdered sugar

Combine strawberries and granulated sugar in a bowl; stir well. Cover and chill 1 hour.

Combine cream cheese and powdered sugar in a bowl, and beat at medium speed of an electric mixer until blended. Add sour cream, lemon juice, and lemon rind; beat until smooth.

Spread 1/4 cup cream cheese mixture over half of each crepe, and top with 1/2 cup strawberry mixture. Fold crepe in half over strawberry mixture. Yield: 6 servings (serving size: 1 filled crepe).

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Notes: Sprinkle crepes with 1 tablespoon powdered sugar.

Serving Ideas: Serve immediately.

Per serving: 164 Calories; 5g Fat (28% calories from fat); 4g Protein; 26g Carbohydrate; 16mg Cholesterol; 83mg Sodium

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Serving Size: 8
Preparation Time: 0:11

Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add buttermilk; stir just until dry ingredients are moistened.

Turn dough out onto a heavily floured surface. Knead dough 5 or 6 times. Roll dough to 1/2-inch thickness; cut with a 3-inch biscuit cutter. Place on a baking sheet, and brush with egg white; sprinkle with sugar.

Bake at 450 degrees for 12 minutes or until golden. Split biscuits; place bottom halves of biscuits on individual plates. Spoon 1/2 cup Strawberry Topping over each biscuit half; top with remaining half. Spoon 1 tablespoon whipped topping over each shortcake. Yield: 8 servings (serving size: 1 shortcake).

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Serving Ideas: Garnish with fresh strawberries, if desired.

Per serving: 239 Calories; 10g Fat (37% calories from fat); 5g Protein; 33g Carbohydrate; 17mg Cholesterol; 289mg Sodium

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Serving Size: 8
Preparation Time: 0:11

Place the first 3 ingredients in food processor, and pulse 2 times or until combined. Add shortening and 1-1/2 tablespoons chilled margarine, and pulse 4 times or until the mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball).

Gently press flour mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap, and chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Place dough in freezer for 5 minutes or until plastic wrap can be easily removed.

Combine the lemon juice and apple wedges in a large bowl, and toss well. Combine 3 tablespoons sugar and next 4 ingredients; sprinkle over apple wedges, and toss well. Set apple mixture aside.

Melt 1-1/2 teaspoons margarine in a 9-inch cast-iron skillet over medium heat. Add 1/3 cup sugar and 2 tablespoons water, and cook 1 minute or until the sugar dissolves (do not stir). Cook an additional 3 minutes or until amber or golden, stirring occasionally. Remove from heat.

Arrange apple mixture evenly in bottom of skillet. Remove top sheet of plastic wrap from dough, and invert dough on top of apple mixture. Remove other sheet of plastic wrap, and gently tuck dough around edge of skillet. Cut slits in dough for steam to escape. Bake at 425 degrees for 25 minutes or until browned. Yield: 8 servings (serving size: 1 wedge).

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Serving Ideas: Invert the tart onto a serving platter.

Per serving: 214 Calories; 6g Fat (27% calories from fat); 2g Protein; 38g Carbohydrate; 2mg Cholesterol; 71mg Sodium