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Cheese Pie (Cooking Light)

Kraft Memeber Recipe
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Makes: 10 servings Total Time: 5 hr
Category: Desserts Sub Category: Pies

what you need
  • Crust:
  • 1 and 1/4 cups low-fat graham cracker crumbs (about 8 cookie sheets)
  • 2 and 1/2 tablespoons butter, melted
  • 1/4 cup sugar
  • Cooking spray
  • Filling:
  • 1/2 cup sugar
  • 1 and 1/2 cups fat-free cottage cheese
  • 1/2 cup (4 ounces) 1/3lessfat cream cheese
  • 1/4 cup vanilla fat-free yogurt
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks
  • 2 large egg whites
  • 2 tablespoons sugar
  • Sauce:
  • 2 cups chopped strawberries
  • 3 tablespoons sugar
  • 1/2 teaspoon cornstarch
make it
1. Preheat oven to 325 degrees.

2. To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom and up sides of a 10-inch pie plate coated with cooking spray; chill.

3. To prepare filling, combine 1/2 cup sugar and next 8 ingredients (1/2 cup sugar through egg yolks) in a blender, and process until smooth. Place cheese mixture in a large bowl. Place egg whites in a second large bow; beat until soft peaks form. Add 2 tablespoons sugar, beating until stiff peaks form. Gently fold egg white mixture into cheese mixture; pour into prepared crust. Bake at 325 degrees for 45 minutes or until center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.

4. To prepare sauce, combine strawberries, 3 tablespoons sugar, and cornstarch in a saucepan; bring to a boil. Cook 1 minute, stirring constantly. Cool slightly. Place strawberry mixture in a blender; process until smooth. Strain. Serve with pie.
Notes
Courtesy of Cooking Light magazine, April 2003
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