Crunch Crust Nectarine Pie
Pies & Pastries
nonfat cream cheese
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" <firstname.lastname@example.org> on Jan 5, 1996