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Ingredientes
- 1 1/2 c. Graham crumbs
- 1 Tbsp. Sugar
- 1 x Single egg white
- 1 c. LF cottage cheese (1%)
- 2 c. LF lowfat sour cream
- 1/2 c. Sugar
- 2 Tbsp. Flour
- 1 x Single egg
- 2 x Single egg whites
- 2 tsp Vanilla
- 19 ounce Pie filling
Direcciones
- 1. In small bowl, blend crumbs and sugar. Add in egg white and stir till well-blended. Press firmly over bottom and partway up sides of sprayed 8" springform pan. Bake at 375F 8 mins till edges feel hard and dry. Set aside.
- 2. In blender, process cottage cheese and lowfat sour cream 1 minutes till smooth.
- Add in sugar, flour, egg, egg whites and vanilla and blend again.
- 3. Pour into prepared crust and bake at 300F for 1hr and 15 mins till edges are dry to touch and centre jiggles only slightly when pan is shaken.
- Cold completely, then cover and refridgerate for at least 5 hours before serving. Serve with pie filling on top.
- Make sure to blend till smooth to avoid grainy texture! I need MUCH longer than 75 mins for it to hard up.
- Yield: 8 big pcs!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 823g | |
| Calories 1421 | |
| Calories from Fat 103 | 7% |
| Total Fat 11.44g | 14% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 372mg | 124% |
| Sodium 917mg | 38% |
| Potassium 512mg | 15% |
| Total Carbs 318.75g | 85% |
| Dietary Fiber 7.8g | 26% |
| Sugars 208.61g | 139% |
| Protein 15.23g | 24% |
