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Crunch Crust Nectarine Pie

Author/Submitted by:
Servings: 8
Categories: Crust-Pie / Desserts / Low-Fat/Low-Cal / Pies & Pastries

1/3  c  sugar, plus
2  tb  sugar, divided
1  c  lowfat granola
8  oz  nonfat cream cheese
1/2  t  vanilla extract
3    nectarines

Recipe by: Lose Weight & Stay Fit, Vol IV, No 3 In a small saucepan, combine 1/3 cup sugar and water. Bring to a boil and boil for about 4 minutes, or until syrup begins to turn light golden brown. Add granola, mixing it quickly with a fork. Turn mixture out onto a nonstick or greased cookie sheet; let cool and harden. Immediately fill empty pan with hot water to soak and loosen carmelized sugar. Place cooled granola mixture in a plastic bag and crush with a rolling pin. Firmly press two-thirds of the mixture into the bottom of a 9-inch pie plate. In a small bowl, with an electric mixer on high speed, beat cream cheese with vanilla extract and remaining 2 tablespoons sugar until smooth and fluffy. Drop spoonfuls of filling into pie shell; spread gently to level over crust. Top with nectarine slices and sprinkle remaining crunch mixture around the edge of the filling. Refrigerate overnight or for at least 2 hours before serving. Nutrition Analysis: 160 calories, 4g protein, 24g carbohydrate, 6g fat, 16mg cholesterol, 107mg sodium. By "Lloyd A. Carver" <> on Jan 5, 1996

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