| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy, Eggs |
|
Fruits/nuts, Low-cal, Pies |
12 |
Servings |
INGREDIENTS
| 2 |
T |
Corn oil margarine, melted |
| 1 |
c |
Graham-cracker crumbs |
|
|
14 squares |
| 2 |
T |
Sugar |
| 1 |
T |
Non-fat milk |
| 1 |
oz |
Semisweet chocolate |
|
|
2 squares |
| 1/2 |
c |
Corn oil margarine |
| 2 |
c |
Fresh cranberries, rinsed |
| 1/3 |
c |
Brown sugar, firmly packed |
| 1/3 |
c |
Chopped pecans |
| 1 |
T |
Sherry or brandy |
| 2 |
|
Egg whites |
|
|
Pinch of salt |
| 2/3 |
c |
Sugar |
| 1 |
c |
Unbleached all-purpose flou |
| 1/4 |
c |
Flaked coconut |
| 1/4 |
c |
Whole pecans |
INSTRUCTIONS
Heat oven to 325 degrees. To make crust, combine melted margarine,
crumbs and sugar in a small bowl. Stir in milk to moisten. Press
firmly in bottom of 10-inch pie pan sprayed with non-stick vegetable
coating. Melt chocolate and margarine over very low heat. Spread
berries evenly over crust; sprinkle with brown sugar, chopped nuts and
liquor. Beat egg whites and salt until frothy. Continue beating and
gradually add sugar. Stir melted mixture and flour into egg whites,
pour over cranberries. Sprinkle with coconut, decorate with pecans.
Bake until center does not wiggle, 40 to 50 minutes. Serve warm.
Makes 12 servings. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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