| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pie | 8 | Servings | |
INGREDIENTS
| 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 |
| 8 | Graham cracker squares; ground (squares 2-1/2" x 2-1/2") | |
| 2 | tb | Sugar |
INSTRUCTIONS
FILLING CRUST 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, http://www.erols.com/hosey.
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