Sour Cream Apple Dessert
Sour Cream Apple Dessert with apple juice concentrate and apples seasoned with cinnamon and vanilla. Sour cream, pudding and pecans are stirred in. Set in a cookie crust made with biscuit mix.
2 cups biscuit mix
1/4 cup pecan pieces
2/3 cup pitted dates
2 egg whites
1 teaspoon vanilla
3 tablespoons warm water
6 tablespoons butter
1-1/2 cups apple juice concentrate
2 teaspoons cinnamon
2 teaspoons vanilla
5 medium apples (about 6 cups)
2 cups light (or nonfat) sour cream
6 serving package non-instant sugar-free vanilla pudding
2 tablespoons pecans (reserved)
Crust: Preheat oven to 350-degrees.
Use a blender or food processor to chop pecan pieces until finely ground. Sift biscuit mix, and stir in 1/4-cup pecans. Set aside. Use a food processor or blender to puree dates, gradually adding egg whites and warm water. Beat several minutes until creamy. Melt butter, and then stir in date cream and vanilla. Fold liquid ingredients into biscuit mix. Stir only until blended. Press the moist dough to the edges of a 9 x 11-inch pan or into two 9-inch pie pans. The crust will be about 1/4-inch thick. Bake seven to ten minutes at 350-degrees until light brown on top edges. Set aside.
Filling: Leave oven at 350-degrees. Quarter, core, peel, and thinly slice apples.
In a microwave or on the stove, warm apple juice concentrate, cinnamon, and vanilla. Place sliced apples in a bowl of the warm apple juice mixture. Heat two minutes on high in the microwave; then stir apple pieces, and heat three more minutes on high. (If you don't have a microwave or would rather not use one, heat in juice on stove until apples are soft.) Using a slotted spoon, spread apple slices (without juice) evenly over the cookie crust.
Pour off the apple juice into a pot. Whisk sour cream into apple juice mixture until blended. Add vanilla pudding powder. Heat on medium, stirring constantly, until at a full boil. Pour hot pudding mix evenly over sliced apples, just covering the edges of the crust.
Sprinkle on top 2-tablespoons finely chopped pecans, and bake at 350-degrees, 7-12 minutes. Allow at least 20 minutes to cool and set. Serve warm or at room temperature.
Recipe makes 18 servings, 2 x 3-inches each.