Fresh Fruit/Cheese Pie
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!
Total TimePrep: 30 min. + chilling
- 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
- 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 sweetened shredded coconut
- 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.
Nutrition Facts1 slice: 260 calories, 15g fat (7g saturated fat), 27mg cholesterol, 165mg sodium, 27g carbohydrate (19g sugars, 2g fiber), 5g protein.
Originally published as Fresh Fruit/Cheese Pie in Country Woman May/June 1990
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