Zucchini Mock Apple Pie Tarts
- Number of Servings: 12
Ingredients
Directions
1- 9 in ready to bake- refridgerated pie crust6 cups zucchini- peeled, seeded (make sure all seeds are removed)1T lemon juice1/2 c. sugar3/4 c. splenda2T flour1t cream of tartar1t cinnamon1/2t nutmeg1/8 t ground cloves1/2t saltTopping1/4 cup rolled oats1/4 cup flour1/4 cup brown sugar2T smart balance 50/50 butter blend
Preheat oven to 400 degrees. Use circular cookie cutter to cut pie crust and place into cupcake pan. Peel zucchini, remove seeds, and slice about an inch long and 1/4 in think. In a large 2 quart sauce pan, add 4 cups water. Bring to a boil. Add zucchini and return to a boil. Continue to boil zucchini for 4 minutes. Drain in a colander. Place warm zucchini in large bowl, add lemon juice and set aside.
In a small bowl, combine sugar, splenda, flour, cream of tartar, cinnamon, nutmeg, cloves, and salt. Add to zucchini, mix gently and spoon into cupcake pan.
In a small bowl, combine topping ingredients. Using a knife or pastry blender, cut butter into dry ingredients. Sprinkle on top of pie. Bake for 35-45 minutes or until lightly brown and cooked through.
In a small bowl, combine sugar, splenda, flour, cream of tartar, cinnamon, nutmeg, cloves, and salt. Add to zucchini, mix gently and spoon into cupcake pan.
In a small bowl, combine topping ingredients. Using a knife or pastry blender, cut butter into dry ingredients. Sprinkle on top of pie. Bake for 35-45 minutes or until lightly brown and cooked through.
Nutritional Info Amount Per Serving
- Calories: 120.2
- Total Fat: 2.6 g
- Cholesterol: 2.9 mg
- Sodium: 128.0 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 1.7 g
- Protein: 1.3 g
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