CHRISTINE'S APPLE TORTE CRUST: 1/2 cup sugar 1/4 cup butter or stick margarine, softened 4 teaspoons water 1/4 teaspoon vanilla extract 1 cup all-purpose flour Cooking spray FILLING: 1/4 cup sugar 1/2 teaspoon vanilla extract 1 (8-ounce) block fat-free cream cheese 1 large egg 4 cups diced peeled Rome apple (about 1 1/2 pounds) 1/2 cup sugar 1/2 teaspoon ground cinnamon 1/2 cup coarsely chopped walnuts Cinnamon sticks (optional)

Preheat oven to 450°F.

To prepare the crust, beat the first 4 ingredients with a mixer at medium speed until well-blended. Lightly spoon flour into a dry measuring cup, and level with a knife. Add the flour to the sugar mixture, beating at medium-low speed until mixture is well-blended. Press the crust into the bottom and 3/4 inch up the sides of a 9-inch springform pan coated with cooking spray.

To prepare the filling, beat 1/4 cup sugar, 1/2 teaspoon vanilla, the cream cheese, and egg at low speed until smooth. Pour cream cheese mixture into prepared crust. Combine apple, 1/2 cup sugar, and ground cinnamon in a bowl. Spread the apple mixture evenly over cream cheese mixture; sprinkle with nuts.

Bake at 450°F for 10 minutes. Reduce oven temperature to 400°F (do not remove torte from oven); bake an additional 25 minutes or until lightly browned and filling is set. Cool on a wire rack. Garnish with cinnamon sticks, if desired.

10 servings.

1 Serving: Calories: 275 (Cal. from fat: 29%), Fat: 9g (Saturated: 3.3g), Cholesterol: 39mg, Sodium: 190mg, Carbohydrate: 42.8g, Protein: 6.8g.

[Cooking Light, October 2000]