Post by chief_cook2 on Nov 14, 2002 17:43:29 GMT -6
(Yield: 12 2-inch sector servings.)
2 cups plus 2 tablespoons all-purpose flour
1 1/4 teaspoons Sweet 'N Low®, divided
2/3 cup margarine
4-5 tablespoons cold water
4 1/2 cups fresh, frozen or canned sliced peaches in juice, drained and divided
1 cup plain low-fat yogurt
1/4 cup sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 ground ginger
1/8 teaspoon ground nutmeg
1 egg white, beaten
In bowl, mix 2 cups flour and 1/4 teaspoon Sweet 'N Low. With pastry blender,
cut margarine into flour mixture. Gradually add water; mix well. On floured
surface, roll three-quarters of dough and line 9-inch pie plate. Roll
remaining dough into 11-inch circle; cut into six 1/2-inch strips of equal
width. In food processor or blender, puree 1 cup peaches. In bowl, mix
remaining flour and Sweet 'N Low , pureed peaches, yogurt, sugar, tapioca,
cinnamon, ginger and nutmeg; set aside about 10 minutes. Preheat oven to
425°F. Fold remaining peaches into yogurt
mixture; spoon to piecrust. Place pastry strips across pie; twist and fasten
edges to piecrust. Seal; flute edges. Brush egg white over pastry. Bake
35-40 minutes.
Calories per serving: 245
2 cups plus 2 tablespoons all-purpose flour
1 1/4 teaspoons Sweet 'N Low®, divided
2/3 cup margarine
4-5 tablespoons cold water
4 1/2 cups fresh, frozen or canned sliced peaches in juice, drained and divided
1 cup plain low-fat yogurt
1/4 cup sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 ground ginger
1/8 teaspoon ground nutmeg
1 egg white, beaten
In bowl, mix 2 cups flour and 1/4 teaspoon Sweet 'N Low. With pastry blender,
cut margarine into flour mixture. Gradually add water; mix well. On floured
surface, roll three-quarters of dough and line 9-inch pie plate. Roll
remaining dough into 11-inch circle; cut into six 1/2-inch strips of equal
width. In food processor or blender, puree 1 cup peaches. In bowl, mix
remaining flour and Sweet 'N Low , pureed peaches, yogurt, sugar, tapioca,
cinnamon, ginger and nutmeg; set aside about 10 minutes. Preheat oven to
425°F. Fold remaining peaches into yogurt
mixture; spoon to piecrust. Place pastry strips across pie; twist and fasten
edges to piecrust. Seal; flute edges. Brush egg white over pastry. Bake
35-40 minutes.
Calories per serving: 245