Peach Cheese Pie Recipe
Ingredients
| 1 tablespoon diet margarine | ||
| 1/2 cup vanilla wafer crumbs | ||
| 2 cups lowfat, small curd cottage cheese | ||
| Cashews | 1/2 Cup (16 tbs), chopped | |
| Vanilla extract | 2 Teaspoon | |
| 2 cups Low-Calorie Whipped Topping | ||
| One 8 3/4-ounce can cling peach halves, drained | ||
| Orange juice | 1 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Nutmeg | 1/8 Teaspoon | |
Directions
1. Grease 9-inch pie plate with diet margarine; press vanilla wafer crumbs over bottom and sides of plate to coat. Bake at 400° F for 3 minutes. Set aside to cool.
2. In medium bowl, beat cottage cheese until smooth; stir in cashews and vanilla extract. Using rubber spatula, fold in whipped topping. Spoon mixture into pie plate. Arrange drained cling peach halves on top; chill.
3. In medium saucepan, blend orange juice, cornstarch and nutmeg. Bring to boiling point, stirring constantly. Cool until syrupy; spoon glaze over peaches to coat.
2. In medium bowl, beat cottage cheese until smooth; stir in cashews and vanilla extract. Using rubber spatula, fold in whipped topping. Spoon mixture into pie plate. Arrange drained cling peach halves on top; chill.
3. In medium saucepan, blend orange juice, cornstarch and nutmeg. Bring to boiling point, stirring constantly. Cool until syrupy; spoon glaze over peaches to coat.
Chef
