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1
⁄4
cup egg substitute or
1 egg
3 tablespoons
margarine
3 tablespoons
evaporated skim milk
1
⁄2 cup sugar
2 tablespoons
cornstarch
1
⁄2 teaspoon cinnamon
1
⁄2 teaspoon nutmeg
1
⁄4 teaspoon lemon
extract
3 cups coarsely
chopped, peeled
apples
Cinnamon, if desired
Coat a 9-inch pie plate with no-stick spray. Place
egg, margarine, evaporated milk, sugar, cornstarch,
cinnamon, nutmeg, and lemon extract in blender
jar. Cover and blend at LIQUEFY 15 to 30 seconds;
scrape sides of blender jar, if necessary. Add apples.
Cover and blend at CHOP until apples are finely
chopped, about 15 to 20 seconds.
Pour into pie plate and sprinkle with additional
cinnamon, if desired. Bake at 350°F for 35 to
40 minutes, or until knife inserted in center comes
out clean.
Yield: 6 servings.
Per serving: About 185 cal, 2 g pro, 30 g car,
7 g fat, 0 mg chol, 96 mg sod.
Apple Pie
Crust
16 to 18 graham
cracker squares
3 tablespoons melted
margarine
Filling
1 cup light ricotta
cheese
1 package (8 oz.)
neufchatel cheese,
softened
1
⁄2 cup egg substitute or
2 eggs
1
⁄2 cup sugar
3 tablespoons fresh
lemon juice
1
⁄2 teaspoon vanilla
Break graham cracker squares into large pieces and
place in blender jar. Cover and blend at LIQUEFY,
pulsing a few times, about 3 seconds each time,
until finely chopped.
In bowl, combine graham cracker crumbs and
margarine. Press crumb mixture firmly into bottom
and up sides of a 9-inch pie plate. Chill.
Place filling ingredients in blender jar. Cover and
blend at LIQUEFY about 30 seconds.
Pour into crust. Bake at 350°F for 25 to
30 minutes, or until knife inserted near center
comes out clean. Cool 30 minutes at room
temperature. Then refrigerate until well chilled,
about 6 to 8 hours.
Yield: 8 servings.
Per serving: About 266 cal, 9 g pro, 26 g car,
15 g fat, 26 mg chol, 313 mg sod.
Ricotta Cheesecake Pie