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Ingredientes
- Crust
- 2 Tbsp. reduced calorie butter blend
- 2 Tbsp. apricot jam
- 3/4 c. fine graham cracker crumbs
- 1/3 c. Grape-Nuts(r)
- 2 Tbsp. sugar Filling
- 8 ounce nonfat cream cheese
- 2/3 c. powdered sugar
- 1 1/2 tsp fresh lemon juice
- 1 tsp vanilla extract
- 1 c. reduced-fat ricotta cheese
- 1 1/2 c. frzn reduced-calorie whipped topping thawed
- 1 can reduced-calorie cherry pie filling 20 ounce
Direcciones
- Crust:Preheat the oven to 375F. Spray a 9" pie plate with cooking spray. Set aside.
- In a small saucepan, heat the butter blend and jam till just melted.
- In a medium bowl, stir together the cracker crumbs, cereal, and sugar. Drizzle in the the butter-jam mix. Stir till well mixed.
- Transfer the crumb mix to the prepared pie plate. Press the crumb mix firmly in the bottom and up the sides of the pie plate. Bake for 5 to 7 min, or possibly till the edges are lightly browned. Cold on a rack before filling.
- Filling:In a large bowl, beat together the cream cheese, powdered sugar, lemon juice, and vanilla extract till mixed. Stir in the ricotta cheese till well combined. Then mix in the whipped topping
- Spread the mix proportionately in the crust. Carefully spread the pie filling on top. Refrigeratethe pie for at least 4 hrs before serving.
- NOTE: Even frzn, reduced-calorie whipped topping contains a significant amount of fat, so use it judiciously.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 8 servings | |
| Calories 464 | |
| Calories from Fat 162 | 35% |
| Total Fat 18.26g | 23% |
| Saturated Fat 9.68g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 350mg | 15% |
| Potassium 229mg | 7% |
| Total Carbs 67.51g | 18% |
| Dietary Fiber 1.7g | 6% |
| Sugars 24.93g | 17% |
| Protein 8.34g | 13% |
