Fresh Fruit/Cheese Pie Recipe

Fresh Fruit/Cheese Pie Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Not only is this pie delicious—it's one even dieters can enjoy without worry. I seldom bake my cheese pie the same way twice. Often, I substitute wheat germ or granola for the coconut flakes...and the naturally fruity main ingredients fluctuate with whatever's hanging heavy on backyard branches!

This recipe is:

Quick

[X]

Rate Fresh Fruit/Cheese Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Fresh Fruit/Cheese Pie Recipe

Prep: 30 min. + chilling

Yield: 12 Servings

20 10 30

Ingredients

CRUST:
1 cup walnuts, chopped
3/4 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup butter, softened
1/2 teaspoon vanilla extract
FILLING:
4 cups fresh fruit (peaches, nectarines, strawberries, raspberries, banana, kiwifruit, blueberries or pineapple)
1 cup plain yogurt
1 cup (8 ounces) 4% cottage cheese
1/2 cup (8 ounces) unsweetened crushed pineapple, drained
1/4 cup flaked coconut

Directions

In a small bowl, combine the nuts, flour, brown sugar, butter and vanilla. Press into a greased 9-in. pie plate.
Bake at 350° for 10-15 minutes or until lightly browned. Cool on wire rack.
Cut fruit(s) of choice into bite-size pieces; layer on crust. In blender, cover and process yogurt and cottage cheese until smooth; add pineapple and blend until mixture reaches desired consistency. Pour mixture over fruit. Sprinkle with coconut. Chill several hours before serving. Decorate with any combination of fruit slices. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 260 calories, 15 g fat (7 g saturated fat), 27 mg cholesterol, 165 mg sodium, 27 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Fresh Fruit/Cheese Pie in Country Woman May/June 1990, p33