1. Preheat the oven to 325F. Generously coat a 9" pie plate with vegetable cooking spray. 2. In a food processor or blender process the cheeses, sugar, egg yolks, milk, flour, lemon juice, lemon rind, and vanilla until smooth. In a bowl whip the egg whites until stiff and gently fold into the mixture. 3. Place the 4 sheets of phyllo pastry into the prepared pan, crisscrossing them on the bottom and brushing each lightly with some of the butter or margarine. Trim the overhanging pastry leaving a 2" border all around. (Theres an illustration that I cant really reproduce here that shows how to place the phyllo leaves. Basically, the bottom 2 are crossed and then one is placed horizontal and the other vertical.) 4. Place the filling in the pan, roll the outer edges of the overlapping pastry toward the filling, tucking it in and rolling it to create a rim. Brush the edges lightly with the remaining butter or margarine. 5. Place the pan on a cookie sheet, put in the center of the oven. Place a baking pan with 2" of water on the lower rack of the oven. Bake for 50 to 55 minutes or until set. Remove from the oven and allow to cool on a rack. Chill for 6 hours or overnight. 6. Top with the apricot spread, if desired, and serve the pie chilled, cut into wedges. *This pie can be baked without the crust as a pudding. 200 calories per serving APRICOT SPREAD 1. In a small saucepan bring the apricots and juice to a boil, cover, reduce heat, and simmer very slowly for 45 minutes, or until smooth and softened, stirring occasionally. 2. Allow the mixture to cool slightly, then process in a food processor or blender until smooth. 3. Place in a covered container and chill for 4 to 6 hours or overnight. Serve chilled. *Other dried fruits such as peaches or prunes can be substituted for the apricots. This can be used as a fruit spread on toast, a topping on pies or as a natural low-sugar flavoring for plain yogurt. 281 calories per cup; 18 per tablespoon from Make It Easy, Make It Light by Laurie Burrows Grad typed by Tiffany Hall-Graham Posted to MM-Recipes Digest V3 #231 Date: Sun, 25 Aug 1996 08:06:55 -0500 From: email@example.com (S.Pickell)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (171g)|
|Recipe Makes: 10|
|Calories from Fat: 280 (62%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 17.8g||89 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 285mg||88 %|
|Sodium 162.2mg||6 %|
|Potassium 255.8mg||7 %|
|Total Carbohydrate 32.8g||10 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 31.9g|
|Protein 12g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 450
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!