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Prep Time: 0 Minutes Cook Time: 16 Minutes |
Ready In: 16 Minutes Servings: 10 |
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Made with Beringer Winery's White Zinfandel in both the crust and the filling - this is a luxurious cream cheese and yogurt pie perfect for a late night soiree or even a Sunday brunch! Ingredients:
shortcrust pastry for a single-crust 10 tart |
1 egg white |
1/2 cup sugar |
8 ounces light cream cheese, room temperature |
2 tbsp vanilla (or plain) yogurt |
2 tbsp white zinfandel wine |
1 tbsp vanilla |
1 peach, skinned and diced |
Directions:
1. Preheat oven to 450°F.
2. Roll out pastry dough and line an 11 tart pan (preferably with a removable bottom!). Dock with a fork and brush all over with the egg white.
3. Bake 16 minutes. Cool completely.
4. Meanwhile, beat together sugar, cream cheese, yogurt, wine and vanilla until smooth.
5. Fold in peaches gently.
6. Pour cheese mixture into the baked pie shell and chill 5-6 hours before serving.
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