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Ingredientes
- 1 pkt cream cheese - (8 ounce) softened
- 1 can whole-berry cranberry sauce - (16 ounce)
- 1 can crushed pineapple - (8 ounce) liquid removed, and
- Â Â squeezed dry
- 1/2 c. minced walnuts
- 1 x nine-inch graham cracker pie crust
- 1/4 c. lowfat sour cream
- 2 tsp light brown sugar
Direcciones
- In a medium bowl, beat the cream cheese, cranberry sauce, pineapple, and walnuts till well combined, then spoon into the pie crust.
- In a small bowl, combine the lowfat sour cream and brown sugar. Spoon dollops of the lowfat sour cream mix over the cranberry mix and swirl with a knife to create a marbled effect.
- Cover and freeze for at least 8 hrs, or possibly overnight. Thaw for 5 min before slicing and serving.
- This recipe yields 8 servings.
- Comments: Whole-berry cranberry sauce adds nice cranberry chunks to the pie's texture, but jellied cranberry sauce can also be used. I like to garnish the pie with liquid removed pineapple slices and fresh mint before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 8 servings | |
| Calories 86 | |
| Calories from Fat 31 | 36% |
| Total Fat 3.63g | 5% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 7mg | 0% |
| Potassium 94mg | 3% |
| Total Carbs 13.93g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 11.27g | 8% |
| Protein 0.88g | 1% |
