Apple Pie

1⁄4 cup egg substitute or

1 egg

3tablespoons margarine

3tablespoons evaporated skim milk

1⁄2 cup sugar

2tablespoons cornstarch

1⁄2 teaspoon cinnamon

1⁄2 teaspoon nutmeg

1⁄4 teaspoon lemon extract

3cups 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.

Ricotta Cheesecake Pie

Crust

16to 18 graham cracker squares

3tablespoons melted margarine

Filling

1cup light ricotta cheese

1package (8 oz.) neufchatel cheese, softened

1⁄2 cup egg substitute or

2 eggs

1⁄2 cup sugar

3tablespoons 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.