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	CHEESE PIE WITH CHOCOLATE CRUST
	A Sinfully Delicious and Healthy recipe courtesy of Van Smick

Crust
1 1/2 C chocolate graham crackers crumbs -- fine (1 cello package)
1 Tbsp low fat margarine (e.g. Promise light)
1 Tbsp apricot jam

Process graham crackers in food processor until fine. Melt margarine and jam in microwave. With food processor running, slowly pour melted margarine & jam into the food processor. Spray a 9" pie plate with PAM. Press into pie plate and bake in 350 degree oven for 5-7 minutes. Let crust cool.

Filling
6 oz Egg Beaters defrosted
1 1/2 C yogurt cheese (see next recipe)
1/3 C sugar

Beat the egg beaters for 1-2 minutes. Add sugar (and vanilla if using alternative cheese) and beat for additional 1 minute. Add cheese and blend until smooth. Pour into crust and bake at 350 degrees for 25-30 minutes. Let filling cool before putting topping on.

Topping
1 C fat free sour cream (e.g. Hood Free)
2 Tbsp sugar
1/2 tsp vanilla

Blend all ingredients on low speed just until blended. Spread on top of cheese mixture. Chill overnight

Yogurt Cheese
3 C Columbo fat free vanilla yogurt (no gelatin or pectate)

Let it drain for 48 hours -- either in a yogurt strainer or in standard strainer with two layers of cheese cloth -- in the refrigerator

Alternative cheese -- You can use fat-free Philly cream cheese in place of the yogurt cheese but it will have higher sodium and less flavor. If using fat-free cream cheese or plain yogurt, add 3/4 tsp vanilla.

Makes 8 to 10 servings.

 

Last updated: April 19, 2004 03:49 PM