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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 23%
  • Fat: 7.7g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 4.1g
  • Carbohydrate: 53.6g
  • Fiber: 2.3g
  • Cholesterol: 16mg
  • Iron: 1.4mg
  • Sodium: 499mg
  • Calcium: 57mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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