These tasty apple pastries can put these together in around 30 minutes! Of course, if you use a low-carb homemade pastry dough in lieu of the commercial low-carb tortillas, the carb count can be pulled lower. But if you want dessert fast, the ready-made tortillas are nice to keep around for such occasions. You could also make these with fresh sliced peaches or nectarines. These are very good on day two, so you can make a lot. I would not recommend freezing them, however.
This recipe is not suitable until you are closer to Atkins Maintenance or are already to your goal weight. the tortillas have real flour and grains are the very last food you are allowed to add back after Induction.
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3 Mission Carb Balance whole-wheat tortillas, cut in halves
6 oz. peeled calaba squash or Mexican zucchini pictured above (or peeled green zucchini)
5 oz. peeled apple, sliced 3/8″
3 T. unsalted butter, melted
½-3/4 tsp. cinnamon
2 T. granular Splenda (or equivalent sweetener of choice)
Optional: 1 T. more melted butter + mixture of 1 tsp. erythritol and a dash of cinnamon to sprinkle on top.
DIRECTIONS: Preheat oven to 350º. Slice the zucchini 3/8″ thick. Melt 3 T. butter and saute zucchini squash and apple slices until nearly tender. Stir in sweetener and ground cinnamon and remove from heat. Cut tortillas in half. On parchment or a silicone lined baking sheet, form cones with each tortilla half and place seam side down on the pan. Fill with 1/6 the filling with a small spoon. Melt remaining 1 T. butter. Brush each pastry with the butter. Mix on a paper towel the erythritol and cinnamon. Spoon 1/6th of it over the top of each pastry. Pop pan into oven and bake for about 15 minutes or until just lightly browned. Remove from oven and serve hot.
NUTRITIONAL INFO: Makes 6 apple pastries, each contains:
8.73 g fat
10.98 g carbs, 5.06 g fiber, 5.92 g NET CARBS
1.83 g protein
112 mg sodium