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Dutch Almond Apricot Pie




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 8





List of Ingredients



• 1/2 cup apricot spreadable fruit spread*
  
• 1 (6-ounce) Keebler Graham Cracker Piecrust
  
• 1 (8-ounce) package Philadelphia Fat Free Cream Cheese
  
• 2/3 cup Carnation Nonfat Dry Milk Powder
  
• 1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
  
• 1 1/2 cups water
  
• 1/2 teaspoon almond extract
  






Instructions



1. Reserve 2 tablespoons apricot spreadable fruit. Spread remaining fruit spread on bottom of piecrust. In a large bowl, stir cream cheese with a spoon until soft. Add dry milk powder, dry pudding mix, and water. Mix well using a wire whisk. Stir in almond extract. Spread pudding mixture evenly into piecrust. Refrigerate at least 2 hours. Just before serving, warm reserved 2 tablespoons fruit spread in microwave until melted and spoon over top of pie. Cut into 8 servings.
   






Final Comments


HINT:
1) Spreadable fruit spreads best at room temperature.
2) Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.

Each serving equals:
HE: 1 Fruit, 1/2 Bread, 1/2 Skim Milk, 1 Slider, 7 Optional Calories
**********************************************************
222 Calories, 6gm Fat, 7gm Protein,
35gm Carbohydrate, 526mg Sodium, 1gm Fiber
**********************************************************
DIABETIC: 1 Fruit, 1 Starch, 1 Fat, 1/2 Meat

"Camp Courageous of Iowa Dessert Cookbooklet, page 41."