Cheesecake Fruit Pie
Adapted from
Homemade Is Better
8 servings
| Crust: | 2 tbsps fat-free milk | ||
| 1 1/2 c low-fat graham cracker crumbs | 1 c fat-free sour cream | ||
| 1/4 c light margarine, softened | 4 ozs fat-free cream cheese, softened | ||
| 3 tbsps granulated sugar | 2 tsps pure vanilla extract | ||
| Filling: | 17 ozs canned fruit cocktail in syrup, drained | ||
| 2 c miniature marshmallows, melted |
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 350 oven for ten minutes or until lightly browned. Cool on rack before filling. In a saucepan, heat marshmallows and milk over low heat until marshmallows are melted. Cool ten minutes. In a mixing bowl, combine sour cream, cream cheese, and vanilla extract. Mix until smooth. Stir marshmallow mixture and fruit cocktail. mixtures together. Turn into crust. Chill until set.
| Calories | 249 | %CFF | 16 % | |
| Total Fat | 4 g | Saturated Fat | 0.7 mg | |
| Protein | 5 g | Cholesterol | 3 g | |
| Carbohydrates | 44 g | Sodium | 274 mg | |
| Sugars | 31 g | Fiber | 0.5 g | |
|
5.3 WW Points | ||||
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