FILLING
1 1/4 c Dried apricots
1 c Water
3 Whites
3/4 c Sugar
1 c Lite sour cream
1 tb Flour
1/2 ts Salt
1 ts Lemon juice
1 ts Vanilla
-CRUST-
8 Graham cracker squares;
-ground (squares 2-1/2″ x
-2-1/2″)
2 tb Sugar
Preheat oven to 350 degrees. Steam and cook apricots in 1 cup water for 10
minutes. Set aside to cool. In large bowl combine sour cream, sugar, flour,
salt, lemon juice and vanilla.Beat with electric mixer until well blended.
In a separate bowl, beat egg whites until stiff. Pour any remaining water
off apricots and puree. Combine puree with sugar and sour cream and mix.
Spray 9″ pie plate with non-stick cooking spray. Combine 2 tablespoons
sugar with graham crackers and mix. Cover the bottom of the pie plate with
graham cracker crumb mixture. Fold puree into egg whites and very gently
pour this mixture into pie plate. Bake at 350 degrees for 25-30 minutes.
Entire recipe makes 8 servings.
ULTRA LOW FAT
FROM SOME COOKBOOK!
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
8 Servings