Crunch Crust Nectarine Pie

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Title: Crunch Crust Nectarine Pie
Categories: Low-cal, Pies
Yield: 8 servings

1/3 c Sugar; plus
2 tb Sugar; divided
1 c Lowfat granola
8 oz Nonfat cream cheese
1/2 ts Vanilla extract
3 Nectarines

Recipe by: Lose Weight & Stay Fit, Vol IV, No 3 In a small saucepan,
combine 1/3 cup sugar and water. Bring to a boil and boil for about 4
minutes, or until syrup begins to turn light golden brown. Add granola,
mixing it quickly with a fork. Turn mixture out onto a nonstick or greased
cookie sheet; let cool and harden. Immediately fill empty pan with hot
water to soak and loosen carmelized sugar. Place cooled granola mixture in
a plastic bag and crush with a rolling pin. Firmly press two-thirds of the
mixture into the bottom of a 9-inch pie plate. In a small bowl, with an
electric mixer on high speed, beat cream cheese with vanilla extract and
remaining 2 tablespoons sugar until smooth and fluffy. Drop spoonfuls of
filling into pie shell; spread gently to level over crust. Top with
nectarine slices and sprinkle remaining crunch mixture around the edge of
the filling. Refrigerate overnight or for at least 2 hours before serving.

Nutrition Analysis: 160 calories, 4g protein, 24g carbohydrate, 6g fat,
16mg cholesterol, 107mg sodium.

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