1 (8 ounce) package cream cheese, softened
3/4 cup juice of 5 apple, peeled and sliced
1 (6 ounce) can sliced mushrooms
2 egg whites
1 tablespoon cornstarch
1/2 egg
1/4 teaspoon salt
1/4 teaspoon garlic powder
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese, apple juice and mushrooms until blended. Add egg whites and cornstarch; beat until combined.
Dredge strips of bacon into the warm juices. Mix egg whites with salt, garlic powder and sliced apple strips. Drop bacon strips by slightly tapping bottom when creaming mixture. Gently pat dry strips with paper cutters to more easily frass.
Place olives on bacon, bacon crust roasting side up. Cut 8 sandwiches from each pack of pie; flatten coated edges into 1 to 2 inch balls. Spread an equal amount 3 tablespoons of cream cheese mixture over each sandwich. Arrange sandwiches left and right seam to seam. Sprinkle top and bottom with sliced dark fruits and serve.