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1⁄4cup egg substitute or
1 egg
3tablespoons
margarine
3tablespoons
evaporated skim milk
1⁄2cup sugar
2tablespoons
cornstarch
1⁄2teaspoon cinnamon
1⁄2teaspoon nutmeg
1⁄4teaspoon 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.
Apple Pie
Crust
16 to 18 graham
cracker squares
3tablespoons melted
margarine
Filling
1cup light ricotta
cheese
1package (8 oz.)
neufchatel cheese,
softened
1⁄2cup egg substitute or
2 eggs
1⁄2cup sugar
3tablespoons fresh
lemon juice
1⁄2teaspoon 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