Low Fat Orange And Almond Cream Cheese Pie Recipes

ORANGE CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
• Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
• Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.

LOW-FAT CHEESECAKE

Steps:

• In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. , Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. , Before serving, top each serving with 2 tablespoons cherry pie filling.

CHERRY ALMOND MOUSSE PIE

Steps:

• In a small saucepan over low heat, cook and stir 1/2 cup milk and the chocolate until chocolate is melted and mixture is thickened, about 4 minutes. Stir in 1/4 teaspoon extract. Pour into pie shell; set aside. , Set aside eight whole cherries for garnish. Chop the remaining cherries; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in water and remaining milk. Beat in pudding mix and remaining extract. Fold in whipped cream. Stir in chopped cherries and almonds. , Pour over pie. Chill 4 hours or until set. Garnish with whole cherries and, if desired, chopped chocolate.

ALMOND-CREAM CHEESE TRIANGLES

Steps:

• Heat oven to 425°F. In medium bowl, cut 3-oz package of cream cheese and the butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk and egg yolk.
• Place dough on surface well dusted with Bisquick mix; gently roll in Bisquick mix to coat. Knead 10 times. Roll dough into 16x8-inch rectangle.
• In small bowl, mix 8-oz package of cream cheese, 1/3 cup sugar and the almond extract until smooth. Spread cream cheese filling lengthwise over half of dough to within 1/4 inch of edge; carefully fold dough over filling. Brush egg white over top. Sprinkle with almonds and 2 teaspoons sugar. Cut into 4 (4-inch) squares; cut squares diagonally in half to form 8 triangles. Place on ungreased cookie sheet.
• Bake about 14 minutes or until golden brown. Serve warm or cold. Cover; refrigerate any remaining triangles.

LOW-FAT ORANGE AND ALMOND CREAM CHEESE PIE

Steps:

• For Crust:
• Preheat oven to 400°F. Spray 9-inch-diameter springform pan with nonstick vegetable oil spray. Coarsely grind granola and blanched slivered almonds in processor. Transfer mixture to medium bowl. Stir in orange juice and honey. Press mixture onto bottom of prepared springform pan. Bake until crust is set and beginning to color, about 10 minutes. Transfer springform pan to rack and cool crust completely.
• For Filling:
• Stir orange juice and gelatin in heavy small saucepan over low heat until gelatin dissolves, about 3 minutes. Remove from heat. Puree cottage cheese, cream cheese, evaporated milk, sugar, honey and almond extract in blender until very smooth. Transfer to large bowl. Stir in gelatin mixture. Pour filling into crust. Cover and refrigerate overnight. (Cheese pie can be prepared 1 day ahead. Keep refrigerated.)
• Cut peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick rounds. Cut each round in half. Drain orange pieces on several layers of paper towels. Arrange oranges decoratively over top of cheese pie. Stir apricot preserves in heavy small saucepan over low heat until melted. Brush oranges with apricot glaze. Sprinkle pie with almonds and serve.

LOW CARB CREAM CHEESE PIE

Steps:

• Melt butter. Mix together hazelnuts, butter and splenda. Press mixture into a pie plate. Bake at 350 for 5 minute.
• Cream filling and pour into crust. Bake 20 minutes at 350.
• Cool pie.
• Beat ingredients for topping, spread on top of pie and bake for 5 min at 400.
• Cool completely before serving.

CHERRY ALMOND CREAMY CHEESE PIE

Steps:

• Mix flour, butter and almonds to make crust and press into an 8 in pie pan.
• Bake at 350 deg for about 15 minutes or until brown.
• Mix sugar, 2 teaspoon almond liquor and cream cheese together thoroughly till creamy. Fold in Cool Whip.
• Put mixture into pie shell. Mix 1 teaspoon of almond liquour with cherry pie filling. Top cheese mixture with cherry pie filling.
• Chill 2 hours or overnight.

LOW FAT CHERRY CREAM CHEESE PIE

Steps:

• 1. In a bowl cream together 1/2 of the evaporated milk and the cream cheese and the almond extract.
• 2. In another bowl or a blender (I prefer a blender on puree) mix together the cherries and the rest of the evaporated milk, until light and airy. Add the cherry mixture to the cream cheese mixture (mixing a low speed increasing speed until well mixed.)
• 3. Slowly add the 2 boxes of vanilla pudding using the 2% milk to keep a consistency that will be light and fluffy. (Usually mix another 2 minutes.)
• 4. Add to pie shells, refrigerate at least 4 hours, and then serve with favorite topping.

ALMOND CREAM PIE

Steps:

• Heat oven to 375°F.
• Combine graham crumbs, 1/3 cup sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Remove from oven; reduce oven temperature to 350°F.
• Combine 1/2 cup of the remaining sugar and cornstarch in small bowl. Stir in 1/2 cup milk. Beat egg yolks until blended; stir into cornstarch mixture. Bring remaining milk just to boil in medium saucepan on medium heat. Gradually add cornstarch mixture, mixing well after each addition. Cook on low heat 5 min. or until thickened, stirring frequently. Remove from heat. Stir in almond extract. Pour into crust.
• Beat egg whites in large bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until stiff peaks form. Spread over pie filling, sealing egg white mixture to edge of crust.
• Bake 12 to 15 min. or until lightly browned. Cool completely. Refrigerate 3 hours.
• Melt chocolate as directed on package; drizzle over pie. Sprinkle with nuts.