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Ingredients: 16 oz sliced peaches, juice-packed or any unsweetened canned fruit graham-cracker pie shell ready-to-fill 8 oz low-cal cream cheese light" or neufchtel 2 eggs 3 tb honey or fructose or 5 tbsp sugar or equivalent substitute 1 tb vanilla extract 1 pn salt
Directions: Strain juice from canned fruit into blender container. Arrange drained fruit in bottom of pie shell. Add remaining ingredients to blender. Cover and blend smooth. Pour over fruit. Bake in a 325 oven 1 hour. Chill before serving. {approximately 210 calories per serving} PEACH AND APRICOT CHEESE PIE: Use an 8-ounce can sliced peaches and an 8-ounce can apricot halves, diced. FRUIT MEDLEY PIE: Use a 16-ounce can mixed fruit cocktail. PEACH MEDLEY PIE: Use an 8-ounce can sliced peaches and an 8-ounce can fruit cocktail. PEACH-PINEAPPLE CHEESE PIE: Use an 8-ounce can sliced peaches and an 8-ounce can pineapple tidbits. SUGAR-FREE: Omit sugar, fructose, or honey. Sprinkle sugar substitute equal to 3 tablespoons sugar over fruit layer. Add unsweetened cheese layer and bake as directed. After baking, sprinkle the top of the pie lightly with additional granulated sugar substitute (and cinnamon, if desired). {approximately 10 calories less per serving}
Posted by HoodiaPharm HungerAway ::
5:04 AM ::
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