Ingredients:
 6 sheets phyllo dough
 1 tablespoon melted butter
 2 tablespoons apricot preserves
 1 cup low fat ricotta cheese
 6 tablespoons granulated sugar, divided
 Zest and juice from one orange
 1 egg
 4 medium peeled apples, thinly sliced
 1/2 teaspoon ground cinnamon


Cooking Instructions:
Preheat the oven to 350 degrees.

Place one sheet of the phyllo dough in the center of and 8” pie plate, brush with a small amount of butter and top with another sheet of phyllo dough; continue until you have used all six sheets.

Tuck the overhanging phyllo dough back into the pie plate to form the tart crust and spread the apricot preserves evenly along the bottom of the shell.

In a medium bowl mix together the ricotta cheese, sugar, zest, juice and egg, blend until smooth. Pour the filling into the tart crust, arrange the sliced apples on top and sprinkle with cinnamon.

Bake the tart for 35 minutes until browned.

Nutritional facts per serving: 230 calories, total fat 6g (1 g saturated fat), 28g total carbohydrates, and 2g dietary fiber.