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No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present the wisdom of cookbook writers.
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4
cups peeled & thinly sliced tart apples 2 T. sugar 2 T. lemon juice ¼ cup butter 1 package { 8 ounce } cream cheese, softened 1 ~ ½ cups milk, divided 1 package { 3.4 ounce } instant vanilla pudding mix 1 tsp. grated lemon peel 1 pastry shell { 9 inches }, baked 1/4 cup apricot preserves or strawberry jelly, melted  In a large skillet, sauté apples, sugar, and
lemon juice in butter until apples are tender. Cool. In a mixing bowl, beat the cream cheese
until smooth; gradually beat in 1 cup milk, dry pudding mix and lemon peel. Add
remaining milk; beat until thickened. Spread into baked pastry shell. Arrange
apples over filling. Brush with preserves. Refrigerate for 2 hours before
serving. Brush with additional preserves of desired. 6 to 8 servings |
 The Lighter Side; Substitute; Margarine Low fat cream cheese No fat milk Sugar free vanilla pudding mix Sugar free jelly |
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Glenda's Attic
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May 27, 2008