Danish Apple Bars

This is based on the recipe of the same name in the "Company's Coming Desserts" cookbook. I've kicked up the fibre and replaced the sugar with artificial sweetener. If you're cooking for non-diabetics as well as diabetics, you can make it half and half (sugar/ sweetener)- just remember which half is which! The "Glaze" is optional and makes these pastries extra special, but they'll add 9 g of sugar/ carbs per piece.

CRUST:

1 1/4 cup all-purpose flour (300 ml)
1 1/4 cup whole wheat flour (300 ml)
1 teaspoon salt (5 ml)
1 cup margarine (250 ml)

1 egg yolk
skim milk to make 2/3 cup (175 ml)

FILLING*:

1 cup crushed bran flakes cereal (250 ml)
4 large apples, cored and thinly sliced (leave the peel on for added fibre)
1/2 cup Splenda, artificial sweetener (125 ml) (or 1/4 cup/ 50 ml for half, and 1/2 cup/ 125 ml sugar for the other half)
1 teaspoon cinnamon (5 ml)

1 egg white

GLAZE:

1 cup icing sugar (225 ml)
1 1/2-2 tablespoons water (25-30 ml)
1/2 teaspoon vanilla (2 ml)

*One large can (540 ml) pie filling can be used in place of apples. Omit sweetener/sugar and cinnamon. Adjust the carbohydrate content according to the nutritional information on the can.

Crust: Measure flours, salt and butter into bowl. Cut in butter until crumbly.

Using a fork, beat yolk with small amount of milk in measuring cup. Add milk to make 1/2 cup (125 ml) Add to flour mixture. (Food processor works well for making the crust. Use Pulse action to cut in butter, then add liquid ingredients with the blade running, and then continue to pulse until dough holds together and makes a ball) Mix and shape into 2 equal balls. Roll 1 ball into 11 x 15 inch size, and put into a 9 x 13 inch baking sheet, pressing up sides. (The original recipe calls for a 10 x 15 inch Jelly Roll pan, but I found it challenging to make the dough stretch that far. It works, but is easier and less fussy to use the smaller pan. Try rolling dough between two sheets of parchment or waxed paper. Transfer with the paper.)

Filling: Scatter bran flakes over crust. Arrange apple slices over crumbs. Cover with sweetener and cinnamon. Roll remaining pastry to cover the top. Moisten bottom crust edges. Cover with pastry and seal. Cut slits in top crust.

Beat egg white stiff. Brush over crust. Bake at 350* F for about 1 hour, until apples are tender and crust is golden brown. Drizzle with glaze while warm.

Cut into 24 pieces.

Per Serving: 1 piece
Calories: 144
Total Fat: 9 g
Saturated Fats: 0.06 g
Sodium: 198 mg
Potassium: 6.8 mg
Carbohydrates: 19 g
Fibre: 1.8 g
Sugars: 5.6 g
Protein: 2.2 g