[BCGirl]

Here in Canada it's our thanksgiving weekend and I wondered if anyone had any suggestions? I'm making cauliflower "mashed potatoes" from the recipe thread, but I was really hoping that someone might be able to help me with a modified apple pie.

I have some Walden Farms apple butter, and I was wondering if there might be the ability to make a crust of some type in a muffin tin using the flatbread? I was thinking of just adding lots of cinnamon and maybe mixing a little apple butter with a little RTD vanilla drink or a vanilla pudding to make a filling?

[BCGirl]

Sorry for responding to my own post but I searched for crusts made with the Oatmeal instead and was successful on the Ideal Protein of Acadiana site.

Although this is for key lime, I think I could just substitute the WF Apple Butter for the Lime for a Thanksgiving feel (or if I'd picked up my DaVinci order this week I could have used pumpkin pie flavoring in the pudding) - has anyone else tried this?
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Key Lime Tarts: For All Stages of the Ideal Diet Protocol (limit 2 tarts for stage 1 & 2)

Yield: approx. 6 tarts or 2 Ideal protein food portions

4 + 1 packets of True Lime flavoring (approx. 1 level teaspoon)

A little Splenda or Stevia to taste

1 packet of Ideal Protein Vanilla Pudding

1 packet of Ideal Protein Maple Oatmeal

1 egg white

Mini-muffin baking cups

Non-stick spray

2 egg whites for meringue

For the filling: Dissolve one teaspoon of True Lime flavoring in approx. 3 oz. of water. Add a little Stevia or Splenda to taste. The taste should be sweet but tart. Add the contents of one Ideal Protein Vanilla pudding and mix well until smooth. No lumps. The consistency will be thicker than your normal pudding. Cover and refrigerate.

For the crust: Pre-heat the oven at 350 F. Mix 1 packet of Ideal Protein Maple Oatmeal with the egg white and 1-1 ½ oz (30-45 ml) of water, just enough for a stiff but manageable dough to form. Lightly coat your muffin tins with non-stick spray. Moisten your hands (if you don’t, the ‘dough’ will stick to your fingers) and form little balls using approx. 2-3 teaspoons of dough. Place one dough ball in each baking cup. Press dough down as thinly as possible across the bottom and the sides forming a little ‘cup’ (the dough will “poof” a little during baking). Bake for approx. 5 minutes or longer, if necessary. For crispy tart shells, remove them from the muffin tin and place them upside down on top of the tin and bake for a few more minutes until golden brown. If the cup cake shells are too thick, don’t bother as they will be too hard. Cool on a wire rack.

Take key lime filling out of the refrigerator and stir in the last packet of True Lime flavoring to give you’re filling an extra tangy Florida key lime bite.

For the meringue: Beat two egg whites until stiff peaks form. Fill ‘pastry’ shells till not quite full. Garnish with a small dollop of meringue and a paper-thin slice of fresh lime.

[Dee2]

Well that certainly sounds good! Let us know how it turns out.

[patns]

Yes keep us posted, sounds interesting. I would try rhubarb in it.

[wuv2bloved]

You could also used
Faux baked apples.......

large zucchini
cinnamon
Splenda

Preparation
Large zucchini can be peeled, then sliced lengthwise and seeded. Now slice crosswise to make pieces that look like apple slices. Season with cinnamon and Splenda or apple pie spice. Microwave in a small glass dish, covered, for a few minutes for a “baked apple” dessert. *(or the same ingredients can be simmered in a small saucepan with water to create apple butter.)

[leganegan]

yum! This makes me excited to make an IP Thanksgiving meal. My mom and aunt are thin, but type one diabetics so I am sure they may appreciate some of my recipes. Can't believe the holidays are around the corner!!!!