Dutch Almond Apricot Pie

Dutch Almond Apricot Pie 


Serves 8

1/2 cup apricot spreadable fruit spread*
1 (6-ounce) Keebler Graham Cracker Piecrust
1 (8-ounce) package Philadelphia Fat Free Cream Cheese
2/3 cup Carnation Nonfat Dry Milk Powder
1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
1 1/2 cups water 1/2 teaspoon almond extract

Reserve 2 tablespoons apricot spreadable fruit. Spread remaining fruit spread on bottom of piecrust. In a large bowl, stir cream cheese with a spoon until soft. Add dry milk powder, dry pudding mix, and water. Mix well using a wire whisk. Stir in almond extract. Spread pudding mixture evenly into piecrust. Refrigerate at least 2 hours. Just before serving, warm reserved 2 tablespoons fruit spread in microwave until melted and spoon over top of pie. Cut into 8 servings.

HINT: 1) Spreadable fruit spreads best at room temperature. 2) Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.

Each serving equals:
HE: 1 Fruit, 1/2 Bread, 1/2 Skim Milk, 1 Slider, 7 Optional Calories
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222 Calories, 6gm Fat, 7gm Protein,
35gm Carbohydrate, 526mg Sodium, 1gm Fiber
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DIABETIC: 1 Fruit, 1 Starch, 1 Fat, 1/2 Meat

"Camp Courageous of Iowa Dessert Cookbooklet, page 41."

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