In honor of the holidays, and to give you a real taste of the farm, we’ve decided to share a few of our favorite recipes with you. You’re likely to find some of these dishes featured on our menus, depending on the season, but until we can invite you all down as our guests, we’ve decided to post a few of them here on our blog.
Harvest Apple Tart
This tasty diabetic-friendly dessert always signifies that Autumn has arrived at the farm, since that’s usually when you can find fresh apples at the grocery store (or in the orchard). It’s also lower in sugar compared to most desserts. If you’d prefer to substitute sugar for the Splenda, just make sure you adjust the amount so the pie won’t be too sweet.
1 pie crust*
1 Honeycrisp or Fuji apple (Gala and Yellow Delicious varieties also work well)
2 packages of cream cheese
2 large eggs
1 tsp. of vanilla extract
1/2 cup Splenda artificial sweetener
1 tsp. of cinnamon
*NOTE: A regular pie crust tastes best in our opinion (especially if you make it by hand), but it will tend to get soggy if you can’t serve it right away. Graham cracker crusts are a great option when you will be waiting a while before serving.
Thoroughly mix the cream cheese, cinnamon, vanilla, eggs and Splenda in a bowl and pour it into your crust. Cut the apple into thin slices and coat with a mixture of Splenda and cinnamon in a bowl. Layout the apple slices on the pie and bake it at 350°F for 45 minutes. Take it out and then add almonds to the top of the pie. Put back in the oven for an additional 10 minutes to toast the almonds.