LOW-FAT ORANGE AND ALMOND CREAM CHEESE PIE
Categories Dessert Bake Low Fat Cream Cheese Orange Almond Chill Cottage Cheese Bon Appétit Peanut Free Soy Free
Yield Serves 10
Number Of Ingredients 18
Steps:
- For Crust:
- Preheat oven to 400°F. Spray 9-inch-diameter springform pan with nonstick vegetable oil spray. Coarsely grind granola and blanched slivered almonds in processor. Transfer mixture to medium bowl. Stir in orange juice and honey. Press mixture onto bottom of prepared springform pan. Bake until crust is set and beginning to color, about 10 minutes. Transfer springform pan to rack and cool crust completely.
- For Filling:
- Stir orange juice and gelatin in heavy small saucepan over low heat until gelatin dissolves, about 3 minutes. Remove from heat. Puree cottage cheese, cream cheese, evaporated milk, sugar, honey and almond extract in blender until very smooth. Transfer to large bowl. Stir in gelatin mixture. Pour filling into crust. Cover and refrigerate overnight. (Cheese pie can be prepared 1 day ahead. Keep refrigerated.)
- Cut peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick rounds. Cut each round in half. Drain orange pieces on several layers of paper towels. Arrange oranges decoratively over top of cheese pie. Stir apricot preserves in heavy small saucepan over low heat until melted. Brush oranges with apricot glaze. Sprinkle pie with almonds and serve.
LOW-FAT CHEESECAKE
This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version.
Provided by Food Network Kitchen
Categories dessert
Time 10h
Yield 14 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
- Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
- Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
- Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
- Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.
Nutrition Facts : Calories 229, Fat 11 grams, SaturatedFat 7 grams, Cholesterol 61 milligrams, Sodium 319 milligrams, Carbohydrate 24 grams, Protein 11 grams
ALMOND CREAM PIE
Fill a chocolate crust with this Almond Cream Pie for a unique dessert idea!
Provided by My Food and Family
Categories Dairy
Time 4h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Combine graham crumbs, 1/3 cup sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Remove from oven; reduce oven temperature to 350°F.
- Combine 1/2 cup of the remaining sugar and cornstarch in small bowl. Stir in 1/2 cup milk. Beat egg yolks until blended; stir into cornstarch mixture. Bring remaining milk just to boil in medium saucepan on medium heat. Gradually add cornstarch mixture, mixing well after each addition. Cook on low heat 5 min. or until thickened, stirring frequently. Remove from heat. Stir in almond extract. Pour into crust.
- Beat egg whites in large bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until stiff peaks form. Spread over pie filling, sealing egg white mixture to edge of crust.
- Bake 12 to 15 min. or until lightly browned. Cool completely. Refrigerate 3 hours.
- Melt chocolate as directed on package; drizzle over pie. Sprinkle with nuts.
Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
ALMOND-CREAM CHEESE TRIANGLES
Make cream cheese coffee-shop pastries at home with an easy foolproof recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. In medium bowl, cut 3-oz package of cream cheese and the butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk and egg yolk.
- Place dough on surface well dusted with Bisquick mix; gently roll in Bisquick mix to coat. Knead 10 times. Roll dough into 16x8-inch rectangle.
- In small bowl, mix 8-oz package of cream cheese, 1/3 cup sugar and the almond extract until smooth. Spread cream cheese filling lengthwise over half of dough to within 1/4 inch of edge; carefully fold dough over filling. Brush egg white over top. Sprinkle with almonds and 2 teaspoons sugar. Cut into 4 (4-inch) squares; cut squares diagonally in half to form 8 triangles. Place on ungreased cookie sheet.
- Bake about 14 minutes or until golden brown. Serve warm or cold. Cover; refrigerate any remaining triangles.
Nutrition Facts : Calories 350, Carbohydrate 31 g, Cholesterol 75 mg, Fat 4, Fiber 0 g, Protein 7 g, SaturatedFat 12 g, ServingSize 1 Triang1e, Sodium 520 mg, Sugar 11 g, TransFat 1 1/2 g
LOW CARB CREAM CHEESE PIE
Make and share this Low Carb Cream Cheese Pie recipe from Food.com.
Provided by seaquinta
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter. Mix together hazelnuts, butter and splenda. Press mixture into a pie plate. Bake at 350 for 5 minute.
- Cream filling and pour into crust. Bake 20 minutes at 350.
- Cool pie.
- Beat ingredients for topping, spread on top of pie and bake for 5 min at 400.
- Cool completely before serving.
Nutrition Facts : Calories 407.4, Fat 40, SaturatedFat 19.9, Cholesterol 132.4, Sodium 193.9, Carbohydrate 6, Fiber 1.4, Sugar 1, Protein 8.2
LOW-FAT CHEESECAKE
"No one would ever guess this smooth, rich-tasting dessert is low in fat," assures field editor Vera Reid of Laramie, Wyoming. "Drizzled with cherry pie filling, it's a delicious lovely treat."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. , Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. , Before serving, top each serving with 2 tablespoons cherry pie filling.
Nutrition Facts : Calories 211 calories, Fat 1g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 384mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 13g protein.
LOW FAT CHERRY CREAM CHEESE PIE
Steps:
- 1. In a bowl cream together 1/2 of the evaporated milk and the cream cheese and the almond extract.
- 2. In another bowl or a blender (I prefer a blender on puree) mix together the cherries and the rest of the evaporated milk, until light and airy. Add the cherry mixture to the cream cheese mixture (mixing a low speed increasing speed until well mixed.)
- 3. Slowly add the 2 boxes of vanilla pudding using the 2% milk to keep a consistency that will be light and fluffy. (Usually mix another 2 minutes.)
- 4. Add to pie shells, refrigerate at least 4 hours, and then serve with favorite topping.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHERRY ALMOND CREAMY CHEESE PIE
Make and share this Cherry Almond Creamy Cheese Pie recipe from Food.com.
Provided by Rita1652
Categories Pie
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour, butter and almonds to make crust and press into an 8 in pie pan.
- Bake at 350 deg for about 15 minutes or until brown.
- Mix sugar, 2 teaspoon almond liquor and cream cheese together thoroughly till creamy. Fold in Cool Whip.
- Put mixture into pie shell. Mix 1 teaspoon of almond liquour with cherry pie filling. Top cheese mixture with cherry pie filling.
- Chill 2 hours or overnight.
LOW FAT 5 MINUTE CREAM CHEESE PIE
I have made this pie a few times. It is a recipe from a low fat cook book. It is really yummy for being low fat. If you are watching your weight. This is a n easy dessert to make. It is very satisfying. My family enjoys this even when not dieting.
Provided by Nor Mac
Categories Puddings
Time 5m
Number Of Ingredients 6
Steps:
- 1. In a food processor or blender. Blend the cream cheese, milk, and sour cream. Pour into bowl. Mix in pudding . mix well.
- 2. Pour into crust. Smooth cheese mixture.
- 3. Top the pie with fruit filling. Cover and refrigerate for 4 hours or more before serving.
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HEALTHY ORANGE PIE WITH ALMOND CRUST | FOOD FAITH FITNESS
From foodfaithfitness.com
Reviews 50Servings 8Cuisine AmericanCategory Breakfast, Dessert, Snack
- Preheat your oven to 375 degrees and line the inside of a 9-inch tart pan with a removable bottom with parchment paper. * Set aside
- In a large food processor, crush the almonds until they broken down, but still a little chunky. Transfer into a large bowl.
- Stir the oat flour into the almonds and then add int he melted almond butter, softened coconut oil and a pinch of salt. Use your hands to mix until crumbly. Add in the egg white and continue using your hands to mix until the mixture loses its stickiness.
- Transfer the dough into the prepared tart pan and press up the sides and bottom evenly. Bake until the lightly golden brown and the tart begins to pull away from the sides, about 15 minutes. Don't worry if there is some bubbles in your tart when it comes out of the oven, this is normal.
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