These healthy pies look gorgeous and are great for making your tea time table look really special. Makes: 8 Preparation time: 20mins Cooking time: 30mins Per Serving: Fat - 2.5g Cals - 110 Carbs - 15g Ingredients: 2 Granny Smith apples, peeled, cored and finely chopped ½ tsp ground cinnamon 14 tbsp granulated Canderel 50g raisins 3 egg whites 1 tsp cornflour Pinch cream of tartar 1 tsp vanilla extract 2 large sheets filo pastry 2 tbsp low-fat spread, melted
Method: Place the chopped apple and cinnamon in a small pan. Add 3 tbsps water and cook over a low heat for 10-15 mins until the apple is soft. Then stir in 2 tbsp Canderel and the raisins and leave to cool. Heat oven to 180C/gas 4. Break the egg whites into a clean bowl. Whisk with an electric mixer until frothy. Add the remaining 12 tbsp Canderel, cornflour, cream of tartar and vanilla extract and keep whisking until the mixture forms stiff peaks and is soft and billowy. Take a 12-hole muffin tin tray and brush 8 of the holes with a little melted spread. Working quickly and covering the filo with some damp kitchen paper when not using, brush over each sheet of filo with the melted spread. Then cut into 8 squares. Arrange two of the filo squares in each hole, leaving no gaps and then carefully scrunch up the edges. Cook in the oven for 5-7 mins until starting to brown and crisp. Cool a little, then divide the apple mixture between the cases. Use a knife to top with a swirl of the meringue and return to the oven for another 10mins or until the meringue topping is lightly browned. Recipe from Canderel www.canderel.co.uk