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Crunch Crust Nectarine Pie Recipe
Serves 8
Per Serving: 160 calories, 4g protein, 24g carbohydrate, 6g fat, 16mg cholesterol, 107mg sodium.
Ingredients: 1/3 cup sugar, plus
2 tbsp sugar, divided
1 cup low-fat granola
8 oz non-fat cream cheese
1/2 tsp vanilla extract
3 nectarines
Instructions: 1. In a small saucepan, combine 1/3 cup sugar and water.
2. Bring to a boil and boil for about 4 minutes, or until syrup begins to turn light golden brown.
3. Add granola, mixing it quickly with a fork.
4. Turn mixture out onto a nonstick or greased cookie sheet; let cool and harden.
5. Immediately fill empty pan with hot water to soak and loosen carmelized sugar.
6. Place cooled granola mixture in a plastic bag and crush with a rolling pin.
7. Firmly press two-thirds of the mixture into the bottom of a 9-inch pie plate.
8. 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.
9. Drop spoonfuls of filling into pie shell; spread gently to level over crust.
10. Top with nectarine slices and sprinkle remaining crunch mixture around the edge of the filling.
11. Refrigerate overnight or for at least 2 hours before serving.
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