Caramel Apple Cups

10 Pillsbury Buttermilk Biscuits
10 Ounces No Sugar Added Apple Pie Filling
10 Pieces of Kraft Caramel Squares
3 tablespoons Splenda Granular
1/8 teaspoon Cinnamon

Preheat oven to 400 degrees. Place the apple pie filling into a microwave safe container and cut the apple pieces into smaller pieces using kitchen scissors. Microwave on high for 2-3 minutes, or until the apples are tender. Stir in Splenda and cinnamon. Set aside. Spray a muffin pan with butter flavored non-stick cooking spray. Separate the biscuits and flatten each one with the palm of your hand until they're big enough to come half way up the well of the muffin tin. Divide the apple pie filling between each biscuit (approx. 1 tablespoon each). Cut each caramel into 4 pieces and place on top of the pie filling. Bake for 10 minutes or until the biscuits are done. Be careful not to over bake. Allow to cool slightly. Caramel will be very hot on top!

Serves: 10
Per Serving: 95 Calories; 1g Fat (11.4% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 210mg Sodium. Exchanges: 0 Grain (Starch); 0 Fat; 1/2 Other Carbohydrates. WWP: 2  (www.AimeesAdventures.com)