Apple Pie Enchiladas (3 points)

6 servings ( 1 enchilada/1/6 sauce)

Ingredients:

3 cups apples, peeled and chopped

1/2 cup water

5 tbsp date powder

1 tsp ground cinnamon

1/8 tsp table salt

1 tbsp cornstarch

1 1/2 tbsp fresh lemon juice

1 cup unsweetened applesauce

6 low point tortillas

Directions:

Place 3 cups of apples, water, date powder, cinnamon and salt in a large saucepan with the water.

Mix the lemon juice and cornstarch together and add to the apples.

Bring apples to a boil, cook on low for 8-10 minutes.

Add the cup of applesauce to the saucepan and bring to a boil again.

Turn down to simmer and cook for 30 minutes, stirring occasionally.

Let cool, then put in the refrigerator, uncovered. Cool for at least 4 hours.

Preheat the oven to 400F and spray an 8" square pan. Set aside.

Fill each tortilla with 1/3 cup filling, tuck in the ends and roll up, then stick into the pan (seam-side down). Blend the remaining sauce and cover the enchiladas with it.

Bake for 25-30 minutes.

Suggested Serving: Serve warm or cold with yogurt, light whipped cream or nuts.