---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Crunch Crust Nectarine Pie
  Categories: Low-cal, Pies
       Yield: 8 servings
  
     1/3 c  Sugar; plus
       2 tb Sugar; divided
       1 c  Lowfat granola
       8 oz Nonfat cream cheese
     1/2 ts Vanilla extract
       3    Nectarines
  
   Recipe by: Lose Weight & Stay Fit, Vol IV, No 3 In a small saucepan,
   combine 1/3 cup sugar and water. Bring to a boil and boil for about 4
   minutes, or until syrup begins to turn light golden brown. Add granola,
   mixing it quickly with a fork. Turn mixture out onto a nonstick or greased
   cookie sheet; let cool and harden. Immediately fill empty pan with hot
   water to soak and loosen carmelized sugar. Place cooled granola mixture in
   a plastic bag and crush with a rolling pin. Firmly press two-thirds of the
   mixture into the bottom of a 9-inch pie plate. In a small bowl, with an
   electric mixer on high speed, beat cream cheese with vanilla extract and
   remaining 2 tablespoons sugar until smooth and fluffy. Drop spoonfuls of
   filling into pie shell; spread gently to level over crust. Top with
   nectarine slices and sprinkle remaining crunch mixture around the edge of
   the filling. Refrigerate overnight or for at least 2 hours before serving.
   
   Nutrition Analysis:  160 calories, 4g protein, 24g carbohydrate, 6g fat,
   16mg cholesterol, 107mg sodium.
  
 -----

Plain Text Version of This Recipe for Printing or Saving