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Apple and Cream Cheese Roll-Ups
Source: dLife

Miniature cream cheese and apple turnovers.

Prep Time: 30 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 73.1
Total Carbs 14.2 g
Dietary Fiber 0.6 g
Sugars 8.0 g
Total Fat 1.3 g
Saturated Fat 0.3 g
Unsaturated Fat 0.3 g
Potassium 94.1 mg
Protein 1.3 g
Sodium 62.0 mg
Dietary Exchanges
, 1/2 Fruits , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  chopped apples
3 oz  unsweetened apple juice frozen concentrate
0 1/4 tsp  ground cinnamon
1 pinch  ground nutmeg
0 1/4 cup  SPLENDA® No Calorie Sweetener, granulated
0 1/4 oz  cream cheese
1 each  eggs
4 each  phyllo pastry dough sheet
1 each  cooking spray
0 1/2 cup  graham cracker crumbs
0 1/2 tsp  ground cinnamon
  1. Heat apples, apple juice concentrate, cinnamon, and nutmeg in a pot over medium-high heat until it boils.
  2. Lower heat, place lid on pot, and simmer 5 minutes until almost all the liquid is absorbed. Let mixture cool to room temperature.
  3. Using an electric mixer, beat Splenda and cream cheese until fluffy. Beat in egg.
  4. Gently fold apple mixture into cream cheese, cover, and reserve.
  5. Preheat oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray and set aside.
  6. Lay one sheet of phyllo on a large flat surface, with the remaining sheets covered so they do not dry out.
  7. Coat phyllo with cooking spray and sprinkle evenly with 2 teaspoons graham cracker crumbs. Do the same to each sheet of phyllo.
  8. Slice each phyllo sheet into 6 squares. Spoon 1 teaspoon of apple mixture onto each square.
  9. Fold each square on the diagonal to cover apple mixture, forming triangles. Pinch the edges. Arrange on a baking sheet.
  10. Sprinkle each apple triangle with cinnamon. Bake 10 minutes. Let cool.

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