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!
VERIFIED BY Taste of Home Test Kitchen
- 1 cup walnuts, chopped
- 1/2 cup butter, softened
- 3/4 cup flour
- 1/2 cup light brown sugar
- 1/2 teaspoon vanilla extract
- 4 cups fresh fruit (peaches, nectarines, strawberries, raspberries, banana, kiwifruit, blueberries or pineapple)
- 1 cup plain yogurt
- 1 cup small-curd cottage cheese
- 1/2 cup (8 ounces) unsweetened crushed pineapple, drained
- 1/4 cup unsweetened flaked coconut
- In a medium-sized bowl, blend nuts, butter, flour, brown sugar and vanilla with a fork. Press evenly into a buttered 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, mix yogurt and cottage cheese until smooth; add pineapple and blend to desired consistency. Pour mixture over fruit. Sprinkle with coconut. Chill several hours before serving. Decorate with any combination of fruit slices. Yield: 12 servings.
Originally published as Fresh Fruit/Cheese Pie in Country Woman May/June 1990, p33