Caramel-Pecan Cheese Pie

Name: Caramel-Pecan Cheese Pie
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 1 envelope unflavored gelatin; 1/3 cup cold water; 1/4 cup lemon juice; 3 ounces reduced-fat cream cheese, cubed; 1 cup nonfat dry milk powder; Sugar substitute equivalent to 2 tablespoons sugar; 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed; 5 tablespoons chopped pecans, toasted, divided; 1 reduced-fat graham cracker crust (9 inches); 2 tablespoons fat-free caramel ice cream topping

"Summers are hot here in Taft, Tennessee, so when the weather is warm, I try to use my oven as little as possible," says Patsy Mullins. "Family and friends love this tasty no-bake pie, and no one can believe it's not loaded with fat."

Ingredients

1 envelope unflavored gelatin
1/3 cup cold water
1/4 cup lemon juice
3 ounces reduced-fat cream cheese, cubed
1 cup nonfat dry milk powder
Sugar substitute equivalent to 2 tablespoons sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
5 tablespoons chopped pecans, toasted, divided
1 reduced-fat graham cracker crust (9 inches)
2 tablespoons fat-free caramel ice cream topping

Directions

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool slightly.
In a blender, combine the lemon juice, cream cheese and gelatin mixture; cover and process until smooth. Add milk powder and sugar substitute; cover and process for 1 minute or until blended.
Transfer to a large bowl; fold in the whipped topping. Stir in 3 tablespoons of pecans. Pour into crust. Sprinkle with remaining pecans. Drizzle with caramel topping. Cover and refrigerate for 2-3 hours or until set.

Editor's Note

This recipe was tested with Splenda no-calorie sweetener.

Nutrition Facts

1 piece: 270 calories, 12g fat (6g saturated fat), 6mg cholesterol, 186mg sodium, 31g carbohydrate (0 sugars, 1g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.