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Prep and Cook time: 15 minutes
for prep, 35 to 40 minutes baking, plus at least 3 1/2 hours cooling and
chilling time
Makes: 6 to 8 servings
Ingredients
1 cup amaretti (Italian-style almond cookie)
crumbs
2 tablespoons soft margarine, melted
1 package (8 oz.) Nonfat Cream Cheese, softened
1/3 cup Nonfat Cottage Cheese
3 tablespoons amaretto liqueur
1 Lucerne Large egg
1 Lucerne Large Egg White (about 2 tablespoons)
1/2 cup plus 2 tablespoons sugar, divided
1 cup Nonfat Sour Cream
1/2 teaspoon vanilla
1/4 cup sliced almonds
Instructions
1. Preheat oven to 350°. For crust, in a small
bowl stir together cookie crumbs and margarine; using the back of a spoon, press
mixture evenly over bottom and sides of a 9-inch pie pan. Bake until lightly
browned (6 to 8 minutes). Remove from oven.
2. Meanwhile, in a food processor or blender, combine cream cheese, cottage
cheese, amaretto, egg, egg white, and 1/2 cup of the sugar; whirl until smooth.
Pour mixture into baked crumb crust.
3. Return pie to 350° oven and bake until top feels dry when lightly touched and
center jiggles only slightly when pan is gently shaken (25 to 30 minutes).
4. Meanwhile, in a small bowl, stir together remaining 2 tablespoons sugar, sour
cream, and vanilla to make topping. Remove pie from oven, then reduce oven
temperature to 250°. Pour sour cream mixture over hot cheese pie, smoothing
gently to spread evenly. Sprinkle with almonds.
5. Return to oven and bake for 5 minutes. Let cool on a rack (about 1 hour),
then cover lightly and refrigerate until cold (at least 2 1/2 hours).
Nutritional Information
Per serving:
222 cal., 24% (52.3 cal.) from fat
9.5 g protein
5.7 g fat (.78 g sat.)
33 g carbo (.28 g fiber)
253 mg sodium
33 mg chol.
Recipe for the Best REALTOR by www.JackieLynaugh.com
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