Plum Phyllo Pouches
POINTS® Value |  3
Servings | 12

6 medium black skinned plums
1/2 tsp. ground cinnamon
1 cup powdered sugar
9 sheets phyllo dough
4 TB unsalted butter

Slice plums in half, remove pits and then slice each plum half into four
slices each. Combine plums
with cinnamon and sugar in a medium bowl; toss to coat and set aside for
several minutes until plums
weep (start to give off juice).

Place plum mixture in a medium saucepan and bring to a boil. Immediately
reduce heat and simmer
plums gently until mixture thickens, stirring occasionally, about 20 minutes;
remove from heat and allow
to cool.

Preheat oven to 350ºF. Melt butter in microwave or on stovetop. Using a
pastry brush, lightly brush bottoms
and sides of a 12-hole muffin tin with a small amount of melted butter; set
aside.

Place sheets of phyllo dough in a single stack. Cut the stack of dough into
four equal-sized rectangles.
Immediately cover phyllo tightly with a piece of plastic wrap and then place
a damp dish towel over plastic
wrap. Keep phyllo covered until you are ready to use it (make sure to cover
it back up between each use).

Use three rectangles of phyllo dough to make each tart as follows (take only
1 rectangle out at a time): Working
with one rectangle of phyllo dough at a time, brush one side with melted
butter. Place a second rectangle of phyllo dough on top of the first one in a
crosswise manner; brush top with melted butter. Place a third rectangle of
phyllo dough on top of the second piece so you are forming a six-pointed
star; brush with melted butter.

Place the phyllo star in a hole of prepared muffin tin allowing the edges to
fall out over the top of the hole; fill
with four pieces of plum and a little sauce. Pinch the sides of the phyllo
dough together to loosely close pouch. Repeat until all 12 pouches are made.

Bake until top turns golden and fruit begins to bubble, about 25 to 30
minutes.

Serve warm or at room temperature.

Yields 1 per serving.

Note: Use a soup spoon to lift each pouch from the muffin tin to a plate so
you don't rip the phyllo.

Baked Apples with Crunchy Topping
POINTS® Value |  3
Servings | 4

1 spray cooking spray
4 large Gala or Rome apples, peeled, cored and cut into 1/4" slices
1/2 tsp. Splenda No Calorie Sweetener
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg, or freshly grated nutmeg
1/2 cup rolled oats
1/2 tsp. Splenda No Calorie Sweetener
1/4 tsp. ground cinnamon
2 large egg whites, beaten until frothy

Preheat oven to 425º F. Coat a nonstick baking sheet with cooking spray.

To make filling: Combine apples, 1/2 teaspoon of Splenda, 1/2 teaspoon of
cinnamon and
nutmeg in a medium bowl; toss to combine. Spread apple mixture over prepared
baking sheet
so apples are mostly in a single layer. Bake for 5 minutes; flip slices with
a spatula and bake for
5 minutes more.

To make the topping: Combine oats, remaining 1/2 teaspoon of Splenda,
remaining 1/4 teaspoon
of cinnamon and egg whites in a bowl; mix to combine. Spread oat mixture over
another nonstick
baking sheet and bake until lightly browned and crisp, about 2 minutes.

To serve, place 6 slices of apple in each of 4 shallow bowls and top each
with about 2 tablespoons
of oat topping.

7-Up Baked Apples



Serves 4



4 baking apples

4 tablespoons golden raisins

4 teaspoons brown sugar replacement

1/2 cup diet 7-up



Core apples without cutting through the bottom. Stand

apples in baking dish just large enough to hold them.

Place 1 tablespoon raisin and 1 teaspoon brown sugar

replacement in center of each apple. Pour in 7-up.

Bake at 350F. for 45 minutes, basting frequently,

until apples are tender but not mushy. Serve warm or

chilled.



Calories 122, Fat 1g, Fiber 4g, Carbohydrate 31g,

Sodium 3mg, Cholesterol 0mg

Weight Watcher Points 2 Points