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Sophias' Grandmas Fruit Pie1/2 package (about 8 oz) “Slice and Bake” sugar cookie dough (a low fat, NON hydrogentated version)
1/2 package (4 oz.) cream cheese (softened) a low or no fat version 1 tbl sugar granulated organic sugar 1/4 tsp. vanilla Fresh or Frozen (thawed) fruit of your choice (½ pts. fresh halved strawberries, desired amount sliced bananas, 1/2 cup fresh or frozen blueberries, 1/2 lb. fresh or canned pineapple chunks, kiwi fruit peeled and sliced, make a nice combination but use your imagination) (if using frozen, except for the pineapple, and thawed fruit instead of canned if you don't have fresh) 1/2 apricot preserves (use organic or naturally sweetened apricot jam) 1 tbsp. water Cut cookie dough into 1/8 inch slices. Line bottom of an 8 inch pie tin with slices. Press dough together with fingertips as evenly as possible to make a crust. Bake the crust in oven preheated to 375 degrees about 12 minutes or until golden brown. Cool crust at room temp then refrigerate until chilled. Beat together cheese, sugar and vanilla. Spread mixture on crust. Arrange fruit in circles on top. Mix together apricot preserves and enough water to make them of spreading consistency. Carefully drizzle preserves over top of fruit to glaze. Refrigerate until chilled Makes 5 or more servings |
Jacob's Low Fat Oreo Cheesecake
Ingredients: Crust - 1/2c. Low fat Graham Cracker Crumbs 1c. Low fat Crushed Oreo Cookies 1/4c. Natural Cane Granulated Sugar 1/3c. Melted Can Granulated unsalted butter Filling - 2 lbs. Low-fat or no fat Cream Cheese at room temperature 1 1/2c. Natural Cane Granulated Sugar 2 Tb. Whole wheat flour 4 extra large eggs 2 egg yolks 1/3c. Low or no fat whipped cream 2 tsp. Vanilla extract 1 1/2c. Low fat Crushed Oreo Cookies Method: 1. Preheat oven 425º 2. Blend cookie crumbs (both kinds) melted butter, sugar. Press into bottom & up sides of 9 or 10 inch Spring form pan. Refrigerate for 20-30 minutes. 3. While Crust is in fridge Beat cream cheese with electric beater until smooth. Beat in 1 1/4c. Sugar & flour until smooth & well blended. Beat in eggs and yolks. Gently fold in whipping cream & vanilla 4. Pour batter into prepared pan. Sprinkle top with chopped Oreo cookie crumbs, 5. Bake at 425º for 15 minutes 6. Reduce oven temperature to 225º and bake about 1 hour, or until top is golden 7. Remove from oven and let stand for 20 minutes. Set timer and place in Freezer for 25 minutes 8. Cover & refrigerate overnight. Will keep 7 - 10 days refrigerated or cut into slices wrap in plastic wrap then aluminum foil and freeze |
