PairoDocs
Well-known member
No-Bake Cream Cheese Pie
I use all gluten-free ingredients to accommodate Chris.
3 Tbsp gluten-free cookie crumbs
2 cups low-fat plain yogurt
1 tsp vanilla
1 egg or 1/4 cup liquid egg substitute
2/3 c sugar
1/4 c cornstarch
1 eight-oz pkg cream cheese
1 eight-oz can crushed pineapple, undrained
1 Tbsp cornstarch
Spray 9" pie plate with cooking spray. Sprinkle in cookie crumbs.
In food processor, blend yogurt,vanilla, egg, sugar, and corn starch. Cut up cream cheese and gradually add to food processor while blending; blend until smooth and pour into microwave-safe bowl.
Microwave on high 8 to 10 minutes , stirring every 2&1/2 minutes until custard is consistency of thick pudding. Remove and stir until smooth, and then pour gently into pie plate over crumbs. Let cool while making topping.
Combine pineapple with juice and cornstarch in microwave-safe bowl. Microwave on high for 1 minute or until boiling, stirring once. Spread over cheese mixture and refrigerate for 3 hours before serving.
Extras:
May substitute neufchatel for cream cheese, but consistency slightly looser.
May substitute other fruits in pineapple juice for pineapple.
May substitute pie fillings for pineapple mixture, but they are high in sugar.
Chris loves rhubarb and raspberries, so I combine about 1&1/2 c fresh rhubarb and 1&1/2 cup fresh raspberries in a saucepot. I use maybe a Tbsp of liquid to get things started, but the raspberries break down quickly. I boil the mixture for 2 to 3 minutes, stirring occasionally. While this is cooking, I mix 2/3 to 3/4 c of sugar with 2 Tbsp cornstarch, and add to boiling mixture. I cook another minute or so until thick, stirring constantly, then pour over the cheese mixture and refrigerate. There is usually enough of the rhubarb mixture left to put on toast or pancakes, but you can use it all in a deep-dish pie pan.
You can add chocolate chips, etc, but they add calories.
You can use low-cal vanilla yogurt in place of the plain, but it is not as creamy.
You can use graham crackers or breakfast cereal crumbs if you are out of cookies.
You can substitute 8 oz of silky tofu for one of the yogurts.
Experiment and enjoy! I got first place in the county fair with this recipe, but the pineapple I was using was a little tart, so I added Splenda.
Hot 'n hazy in Idaho,
-Laura
I use all gluten-free ingredients to accommodate Chris.
3 Tbsp gluten-free cookie crumbs
2 cups low-fat plain yogurt
1 tsp vanilla
1 egg or 1/4 cup liquid egg substitute
2/3 c sugar
1/4 c cornstarch
1 eight-oz pkg cream cheese
1 eight-oz can crushed pineapple, undrained
1 Tbsp cornstarch
Spray 9" pie plate with cooking spray. Sprinkle in cookie crumbs.
In food processor, blend yogurt,vanilla, egg, sugar, and corn starch. Cut up cream cheese and gradually add to food processor while blending; blend until smooth and pour into microwave-safe bowl.
Microwave on high 8 to 10 minutes , stirring every 2&1/2 minutes until custard is consistency of thick pudding. Remove and stir until smooth, and then pour gently into pie plate over crumbs. Let cool while making topping.
Combine pineapple with juice and cornstarch in microwave-safe bowl. Microwave on high for 1 minute or until boiling, stirring once. Spread over cheese mixture and refrigerate for 3 hours before serving.
Extras:
May substitute neufchatel for cream cheese, but consistency slightly looser.
May substitute other fruits in pineapple juice for pineapple.
May substitute pie fillings for pineapple mixture, but they are high in sugar.
Chris loves rhubarb and raspberries, so I combine about 1&1/2 c fresh rhubarb and 1&1/2 cup fresh raspberries in a saucepot. I use maybe a Tbsp of liquid to get things started, but the raspberries break down quickly. I boil the mixture for 2 to 3 minutes, stirring occasionally. While this is cooking, I mix 2/3 to 3/4 c of sugar with 2 Tbsp cornstarch, and add to boiling mixture. I cook another minute or so until thick, stirring constantly, then pour over the cheese mixture and refrigerate. There is usually enough of the rhubarb mixture left to put on toast or pancakes, but you can use it all in a deep-dish pie pan.
You can add chocolate chips, etc, but they add calories.
You can use low-cal vanilla yogurt in place of the plain, but it is not as creamy.
You can use graham crackers or breakfast cereal crumbs if you are out of cookies.
You can substitute 8 oz of silky tofu for one of the yogurts.
Experiment and enjoy! I got first place in the county fair with this recipe, but the pineapple I was using was a little tart, so I added Splenda.
Hot 'n hazy in Idaho,
-Laura
