Mincemeat Charlottes

Randy Mayor; Lydia DeGaris-Pursell and Melanie J. Clarke
This dessert is delicious served warm with low-fat vanilla ice cream. You can substitute apple juice for cognac.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 303
Caloriesfromfat 23 %
Fat 7.7 g
Satfat 3.6 g
Monofat 2.2 g
Polyfat 1.2 g
Protein 4.1 g
Carbohydrate 53.6 g
Fiber 2.3 g
Cholesterol 16 mg
Iron 1.4 mg
Sodium 499 mg
Calcium 57 mg

Ingredients

1 (9-ounce) package condensed mincemeat (such as Borden's)
Cooking spray
1 tablespoon sugar
24 slices very thin white bread, divided
1 cup chopped peeled apple
1/4 cup butter, melted
1/4 cup cognac

Preparation

Preheat oven to 350°.

Reconstitute mincemeat according to package directions to yield 2 cups. Lightly coat 8 (6-ounce) ramekins with cooking spray; evenly dust each ramekin with sugar.

Place 16 bread slices on a cutting board or work surface. Cut 16 bread circles with a (2-inch) round cutter; discard bread trimmings. Place 1 circle in the bottom of each ramekin; reserve remaining circles.

Trim crusts from remaining bread slices. Cut each slice into 6 (1 1/2 x 1-inch) rectangles. Line sides of each ramekin with 6 rectangles, arranged vertically, side by side (shown at left). Press rectangles gently to fit.

Combine mincemeat, apple, butter, and cognac. Place about 1/3 cup mincemeat mixture in each ramekin; top each with 1 remaining bread circle, pressing circles gently onto mincemeat filling. Place ramekins on a baking sheet. Bake at 350° for 30 minutes or until golden. Remove from oven; cool on baking sheet 5 minutes. Place a dessert plate, upside down, on top of each ramekin; invert onto plates. Serve warm.

Note:

November 2002