Apple Cinnamon Tart
|Quick cooking oats||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||1 1⁄4 Tablespoon, divided (1 Tablespoon Plus 1/2 Teaspoon)|
|Apple juice concentrate||3⁄4 Cup (12 tbs), thawed and divided|
|Apples||2 Large, peeled if desired, and thinly sliced|
|Lemon juice||1 Teaspoon|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Plain low-fat yogurt||2 Cup (32 tbs) (DANONE Brand)|
|Honey||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Fresh mint leaves||4|
Preheat oven to 350°F In a small bowl combine oats and 1 tablespoon cinnamon.
Toss with 1/4 cup apple juice concentrate.
Press onto bottom and side of 9-inch pie plate.
Bake 5 minutes or until set.
Cool on wire rack.
In a medium bowl toss apple slices with lemon juice; arrange on cooled crust in pan and set aside.
In a small saucepan combine cold water and remaining 1/2 cup apple juice concentrate.
Sprinkle gelatin over water mixture; let stand 3 minutes to soften.
Cook and stir over medium heat until gelatin is completely dissolved; remove from heat.
Add yogurt, honey, remaining 1/2 teaspoon cinnamon and almond extract; blend well.
Pour over apples in crust.
Chill several hours or overnight.
If desired, garnish with mint leaves.