iFIT | Mini Pumpkin Gingersnap Cheesecakes

NUTRITIONAL INFO	PER SERVING
Calories	90 (30 from fat)
Total fat	3.5g
Saturated fat	2g
Cholesterol	25mg
Sodium	135mg
Carbohydrate	13g (1g dietary fiber, 8g sugar)
Protein	3g

Apple Rose Pie

Ingredients For the pie crust ½ cup all purpose flour ¾ cup whole wheat flour 1 tablespoons sugar ¼ teaspoon salt 2 tablespoons cold unsalted butter, cut into small pieces 2 Tablespoons nonfat Greek yogurt 1 ½ tablespoons vegetable oil 2 tablespoons ice water For the filling 3 Pink lady apples 3 Granny Smith apples 1 tablespoon lemon juice ¼ cup brown sugar ¼ cup granulated sugar 1 teaspoon cinnamon ¼ teaspoon nutmeg Directions Combine flour, sugar, and salt in a medium bowl. Cut in butter with a pastry blender until crumbly. Mix in the Greek yogurt and vegetable oil. Add water, 1 tablespoon at a time, and combine with a fork until the mixture can form a ball. Lightly flour some plastic wrap, then place the dough on top. Flatten out dough. Cover with plastic wrap, then place in the fridge for 20 minutes. While dough is chilling, preheat oven to 425°F. Remove dough from fridge. Roll out on a floured surface to ⅛ thickness. Place dough in a 9-inch pie pan, then trim the edges. While oven is preheating cut the apples into thin semi-circle shapes leaving the skin on. Toss the apples in a large pot with the lemon juice, brown sugar, granulated sugar, cinnamon and nutmeg. Heat on medium high heat just until the apples are soft enough to bend without breaking about ten minutes. And remember to save the juice. Carefully arrange the apple slices around the apple pie crust starting with the outside and making your way to the center of the pie. Once you get to the center of the pie take small pieces and bend them around each other to create the center of the rose. Try to make the apples as compact as possible and go back and fill in any spots as necessary. You should be able to get all six apples in it. Drizzle the leftover juice over the apples and bake for 30-45 minutes. Cut into 8 equal slices and enjoy! NUTRITIONAL INFO PER SERVING Calories 240 (50 from fat) Total fat 6g Saturated fat 2g Cholesterol 10mg Sodium 75mg Carbohydrate 45g (5g dietary fiber, 26g sugar) Protein 3g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Mini Pumpkin Gingersnap Cheesecakes

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