The perfect autumn dessert for both tastebuds and heart! Or make them a summer delight by substituting the Granny Smiths for fresh peaches. Fresh pears work well, too.
Yield: 4 servings
- 2 large Granny Smith apples peeled, cored, thinly sliced
- 1 teaspoon cinnamon ground
- 1/4 cup raisins
- 1 pinch cloves ground
- 1 tablespoon vanilla extract plus 1 teaspoon for sauce
- 2 tablespoons Splenda divided
- 1 large tortilla (9-inch diameter), whole-wheat
- 3/4 cup sour cream, fat free
- 1/2 cup soymilk vanilla-flavored (or skim milk)
- Place apple slices in a large nonstick saute pan over medium-high heat, stirring gently for 1 minute.
- Add cinnamon, raisins, cloves, 1 tablespoon vanilla extract, and 1 tablespoon Splenda. Continue cooking until apples are just beginning to soften and are lightly browned, about 5 minutes.
- Remove pan from stove, and allow apples to cool slightly.
- On each quarter piece of the tortilla, place one-quarter of the apple slices. Gently but firmly roll the tortillas around the apple slices.
- Heat a large nonstick skillet over medium-high heat. Carefully place turnovers in skillet and sear until crisp.
- To prepare sauce, whisk together sour cream, milk, 1 teaspoon vanilla extract, and remaining tablespoon of Splenda® until well combined. Drizzle sauce over turnovers.