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.