Lemon Cheese Pie -- w
Source of Recipe
Adapted from Light & Tasty 2002 � Test Kitchen
Lemon Cheese Pie -- w
Plan ahead� time will take at least 8 hours for cooling and setting.
Serves: 8
1 sheet refrigerated pie pastry
1 c. sugar
1/4 c. + 2 tsp. cornstarch
1/2 tsp. salt
1 c. water
2 T. stick margarine
2 tsp. grated lemon peel
Optional: 3 to 4 drops yellow food coloring
1/2 c. + 1 tsp. lemon juice, �divided�
1 8-oz. pkg. fat-free cream cheese
1/2 c. confectioner�s (powdered) sugar **(lower calories and carbs by using sugar-free powdered sugar�see �MakeYourOwn� Section)
1 c. reduced-fat frozen whipped topping, thawed
Lightly roll out pastry into a 12-in. circle; transfer to a 9-in. pie plate. Trim pastry to 1/2-in. beyond edge of plate, reserving scrape for garnish. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450� for 8 minutes. Remove foil; bake for 5 minutes longer. Cool on a wire rack.
Roll out pastry scraps to 1/8-in. thickness. Cut out star shapes with 1-1/2-in. cookie cutters. Place on baking sheet. Bake at 450� for 8 minutes or until golden brown. Cool on a wire rack.
In a large saucepan. combine the sugar, salt and cornstarch. Stir in water until blended. Bring to a boil; cook and stir for 2 minutes or until very thick. Remove from heat; stir in margarine, lemon peel and food coloring, if desired. Gently stir in 1/2 c. lemon juice. Cool to room temperature, about 1 hour.
In a mixing bowl, beat cream cheese and confectioner�s sugar until smooth. Fold in whipped topping and remaining 1 tsp. lemon juice. Spread into crust; top with lemon filling. Refrigerate for 6 hours or until top is set. Garnish with pastry stars.
One slice equals: 341 calories�11 gm fat (4 gm saturated)�8 mg cholesterol�431 mg sodium�55 gm carbohydrate�trace fiber�5 gm protein +++WWP: 8
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