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Crunch Crust Nectarine Pie
Author/Submitted by:
Servings: 8
Categories:
Crust-Pie
/
Desserts
/
Low-Fat/Low-Cal
/
Pies & Pastries
Ingredients: 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
Directions:
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" <lloyd2@mindspring.com> on Jan 5, 1996
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