 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
Not only is this pie delicious—it's one even dieters can enjoy without worry. I seldom bake my cheese pie the same way twice. Often, I substitute wheat germ or granola for the coconut flakes...and the naturally fruity main ingredients fluctuate with whatever's hanging heavy on backyard branches! Ingredients:
crust: |
1 cup walnuts, chopped |
3/4 cup king arthur unbleached all-purpose flour |
1/2 cup light brown sugar |
1/2 cup butter, softened |
1/2 teaspoon vanilla extract |
filling: |
4 cups fresh fruit (peaches, nectarines, strawberries, raspberries, banana, kiwifruit, blueberries or pineapple) |
1 cup plain yogurt |
1 cup (8 ounces) 4% cottage cheese |
1/2 cup (8 ounces) unsweetened crushed pineapple, drained |
1/4 cup flaked coconut |
Directions:
1. In a small bowl, combine the nuts, flour, brown sugar, butter and vanilla. Press into a greased 9-in. pie plate.
2. Bake at 350° for 10-15 minutes or until lightly browned. Cool on wire rack.
3. Cut fruit(s) of choice into bite-size pieces; layer on crust. In blender, cover and process yogurt and cottage cheese until smooth; add pineapple and blend until mixture reaches desired consistency. Pour mixture over fruit. Sprinkle with coconut. Chill several hours before serving. Decorate with any combination of fruit slices. Yield: 12 servings.
|
|