Title: Winter Fruit Pandowdy
Categories: Diet Dessert
Yield: 6 Servings

2	c	Grannt Smith apples, Peeled, Sliced (about 3/4 lb)
2	c	Ripe Pears, peeled, sliced
3	tb	Fresh lemon juice
1/3	c	Dried cranberries
1/4	c	Sugar
1	ts	Ground cinnamon
1/2	ts	Ground nutmeg
		Vegetable cooking spray
1	c	Pear nectar
3/4	c	All-purpose flour
1/8	ts	Salt
2 1/2	tb	Vegetable shortening
2	tb	Plus 2 ts ice water
1/4	ts	Fresh lemon juice
1 1/2	ts	Skim milk
1	tb	Sugar
1/4	ts	Ground cinnamon

Combine apples, pears and lemon juice in a bowl; toss well. Combine cranberries, sugar, cinnamon and nutmeg; stir well. Add to apple mixture, and toss.

Place fruit mixture in an 8-inch square baking dish coated with vegetable spray. Pour pear nectar over fruit mixture.

Combine flour and salt in a bowl. cut in shortening with a pastry blender until mixture resembles coarse meal.

Combine ice water and 1/4 tsp fresh lemon juice. Sprinkle ice water mixture, i tbs at a time, over surface of flour mixture, and toss with fork until dry ingredients are moistened. Gently press dough into 4- inch squar on heavy-duty plastic wrap, and cover with additional plastic wrap.

Roll the dough, still covered, into an 8-1/4 inch square. Place dough in freezer 5 minutes or until plastic can be easily removed.

Remove plastic wrap; place dough on top of fruit mixture. Cut slits in top to allow steam to escape. Brush dough with milk. Combine the 1 tbs sugar and 1/4 tsp cinnamon and sprinkle on over dough.

Bake at 400 degrees for 30 minutes; remove from oven. Score pastry into 1-inch squares, using sharp knife; gently press pastry into fruit mixture with spatula, allowing juices to moisten top of pastry.

Bake an additional 20 minutes intil lightly browned and bubbly. Serve warm with non-fat frozen yogurt. Serving size: 1 cup

Calories: 224g(21% from fat) Choleresterol: 0.0mg Sodium: 48mg Fat: 5.2g (Sat 1.4g, Mono 2.1g Poly 1.7g)

Source: Memphis Babtist Memorial Hospitol : Health+Plex Nutritional Center Submitted By LARRY CHRISTLEY On 12-10-93 (14:50)

previous

next