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DESSERT LASAGNA




Source of Recipe


Just Jeanne


Recipe Introduction


"There are no shortcuts to any place worth going."
~Beverly Sills~



Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

List of Ingredients




1 pound whole-wheat lasagna noodles
2 quarts of your favorite low sugar pie filling
2 cups reduced-fat Ricotta cheese
4 large eggs, lightly beaten
1 teaspoon pure almond extract
1/4 cup Splenda
6 tablespoons whole-wheat pastry flour
1/2 teaspoon cinnamon
3 tablespoons butter or margarine, softened
6 tablespoons brown sugar replacement
1/4 cup quick cooking oats
1/8 teaspoon nutmeg
1 cup reduced-fat sour cream or plain yogurt
1/3 cup brown sugar replacement


Recipe



Pre-heat oven to 350 degrees F. Prepare lasagna noodles according to
package directions; drain. Spray a lasagna pan (9 X 13 X 2-inch)
lightly with cooking spray. In a mixing bowl, combine Ricotta cheese,
lightly beaten eggs, almond extract and Splenda until well-combined.
Spread one quart of the pie filling on the bottom. Top with half the
cooked lasagna noodles. Top with the one-half cheese mixture. Repeat.
In a mixing bowl, combine softened butter or margarine, brown sugar
replacement, oats and nutmeg until crumbly. Sprinkle crumbly topping
over this, patting down gently with your fingertips. Bake uncovered at
350 degrees F for 45-50 minutes or until golden brown. Let stand 15
minutes. In a small bowl, whisk together 1 cup reduced-fat sour cream
or yogurt and 1/3 cup brown sugar replacement. Cut into 12 to 14 equal
portions. Dollop each piece with an equal portion of the sweetened
cheese mixture. Serves 12 to 14. This can be served either warm or
cold. It is yummy either way.