Apple Witch Cake

Cooking note: (C=0g), (P=0g) and (F=0g) indicate the total carbohydrates, total protein & total fiber in grams for the ingredient listed. This recipe has about 14 grams carbohydrates, 7 grams of protein and 4 grams fiber per serving.

Crust:

4 tablespoons melted unsalted butter (C=0g)

1 bunch of mint for garnish

Preheat oven to 350 degrees. Butter a 10-inch spring form pan and line it with parchment.

To make crust: In a medium bowl, combine the butter, pecans, Splenda and spices mixing well. Press 3/4 of the mixture evenly across the bottom of a spring form pan.

To make filling: Heat a large nonstick skillet over high heat. Add 2 tablespoons of the butter and half of the apples, cooking until slightly browned with 2 tablespoons of Splenda or to your taste. Transfer to a bowl to cool. Repeat with the remaining butter and apples.

In a mixing bowl, cream together the cream cheese and 1/2 cup Splenda or to your taste. Add the eggs one at a time, then sour cream. Stir in the vanilla and Calvados. Fold in the apples. Pour the mixture into the spring form pan.

To bake: Transfer to the bottom rack of the oven atop a cookie sheet, baking for 30 minutes.
Sprinkle the remaining pecan mixture over the top and return to the oven. Continue baking until the filling is done, as identified inserting a skewer which when removed is hot. Remove from the oven and allow to cool on a cake rack. Cover with plastic wrap and refrigerate for up to 3 days.

To serve: Run a paring knife around the inner side of the pan to loosen. Remove the spring form sides. Slide the witch off the base with a spatula to your serving platter. Garnish with mint and serve.

Makes 10 servings.

Per serving: 493 calories; 46 g fat (20 g saturated fat; 84 percent calories from fat); 14 g carbohydrates; 148 mg cholesterol; 165 mg sodium; 7 g protein; 4 g fiber