Individual Apple Charlottes with Brandy Cream

8 apples, McIntosh, Braeburn or Rome, peeled, cored and chopped
1 tablespoon unsalted butter
1/3 to 1/2 cup one-to-one sugar substitute such as Splenda
1 teaspoon ground cinnamon
grated zest of 1 large lemon
juice of 1 large lemon
1 teaspoon vanilla extract
refrigerated butter-flavored spray
8 slices white very thin sliced bread, crusts removed
1/3 cup low-fat, no sugar frozen whipped topping, thawed
1 tablespoon brandy

Preheat oven to 425° F. Coat six 1/2-cup individual soufflé cups with butter-flavored spray.

Place the apples, butter, sugar substitute, cinnamon, lemon zest and juice in a heavy pan. Cook, covered, for about 6 minutes. Uncover and stir. Continue to cook over low heat until the apples break down. You can use the back of a wooden spoon to help. You should have a thick purée. Stir in the vanilla. Taste and add more sugar substitute if too tart.

Cut each piece of bread into thirds. Coat each side with spray and use to line the soufflé cups. Cut pieces to cover the bottoms. Ladle 1/4 cup of apple purée into each cup. Coat the top with cooking spray.

Place the dishes on a baking sheet and bake for 10 minutes. Lower the heat to 350° F. and continue to bake until the bread is browned around the edges and the apples bubble, about 20 to 25 minutes.

Cool and unmold onto individual plates. To serve, combine the thawed frozen topping with the brandy and top each charlotte with a tablespoon of the brandy cream.

Per serving: 175 calories (15% calories from fat), 2 g protein, 3 g total fat (1.3 g saturated fat), 36 g carbohydrates, 4 g dietary fat, 5 mg cholesterol, 108 mg sodium, 215 mg potassium

Diabetic exchanges: 2 1/2 carbohydrate: (1/2 bread/starch, 2 fruit) 1/2 fat