Easy Apple Tart… and its kinda low-cal

Everyone’s favorite

So when you buy refrigerated pie crusts you get two in a package.  I used one to make a quiche…  and you can’t just let the other crust go to waste.  I guess I’m saying that I had to make an entire apple tart and eat the whole thing.  It was fate.

Serves: 8

About 150 calories per serving!!

Recipe:

1 9″ refrigerated pie crust

1/4 cup smart balance light

1 gala apple

2 tsp cinnamon

6 packets splenda

Preheat oven to 350 degrees.  Lay the pie crust on a baking sheet.

Peel (or don’t, its your tart) the apple and remove the core.  Slice into 1/4 inch slices.

Melt 3 tbsp of the smart balance for about 30 seconds.  Stir in 1/4 tsp cinnamon and 3 packets of splenda into melted butter.  Brush or spoon the melted butter mixture onto crust.  Lay sliced apples on the tart, layering them from the center out until you almost reach the end of the crust.   Melt remaining smart balance and stir in remaining cinnamon and splenda.   Pour over layered apples.  Fold crust ends over top of apple mixture.

Bake for 25 minutes until crust is golden brown.

Enjoy!

Quiche her?! I hardly know her!

Egg pie

Lets get real – I think I’m hilarious.  A quiche pun? C’mon!

A few months ago I visited a friend I’ve known for about 15 years.  Ugh.  How have I been alive long enough to know someone for 15 years.  Of course, I was like, in junior highschool when I met her, but this makes me feel hip-achingly old.  Anyway, I visited her and her gorgeous family in their gorgeous new home. Gorgeous gorgeous gorgeous.  She used her amazing state of the art kitchen to make us dinner while I entertained her brilliant handsome little boys playing ‘Prisoner of War’ – aka trapping them underneath a laundry basket and sitting on it so they can’t get out.

I’ve been craving this quiche ever since that night, because seriously, one bite of it and I was ready to move into her house and live there forever.  She’s beautiful and quite positively the most upbeat positive person I have in my life.  So of course she’s thin and radiant and can eat a quiche made of eggs, whole milk, fatty breakfast sausage, and about a pound of cheese.  Just thinking of that makes me barf.  (Should I mention barf on a baking/cooking blog?  Probably not.  My bad.)

Anyway, I lightened this up to a tolerable level and its still amazingly delicious!!

Golden crust and toasty cheese? Yes please.

Serves: 4

Recipe:

2 whole eggs

1/2 cup liquid egg whites

1/4 cup skim milk

1/3 cup cheddar cheese

1/4 cup diced red onion

4 turkey breakfast sausage patties

1 tsp garlic powder

black pepper, to taste

1 cup broccoli, steamed and softened and cut into bite size pieces

1 refrigerated 9″ pie crust

(You can also add salt to taste, but with the pie crust, cheese, and sausage there are already hyper-tension levels of sodium in this thing.  Ease up.)

Preheat oven to 350 degrees.

Put pie crust into a 9″ pie pan or whatever you have.  I used the classiest dish in my apartment – a disposable aluminum tin that I have had leftover from making some kind of dip for a party a few months ago. Beat eggs, egg whites, and skim milk in a mixing bowl.  Chop turkey sausage into bite size pieces. Stir cheese, sausage, onion, garlic powder, black pepper, and broccoli into egg mixture. Pour egg mixture into pie crust.  Bake in oven for 45 minutes.  Remove and let cool.

Eat Up!