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As many of you know, I've been on vacation for the last two weeks. I'm back to work today and ready to go with this delicious new recipe. Submitted by November's Health and Fitness columnist, Brandee Bratton, a scrumptious peach pie is what I need to get my week started.

Peach Pie Image

You can use any favorite fruit filling for this low-fat alternative.

Ingredients

Crunchy Crust

5 oz. (2 cups) oat flakes ready to eat cereal

3 Tbsp. fruit spread or jam (any flavor)

Filling

3 cups sliced fresh peaches (4 medium)

1 cup fresh blueberries

Glaze

1/3 cup sugar

1 1/2 cups peach nectar

3 Tbsp. cornstarch

Directions

Crust

  1. Place the cereal in the bowl of a food processor or in a blender. Process into fine crumbs.

  2. Measure the crumbs; there should be 1 1/4 cups. Return the crumbs to the food processor and add the fruit spread. Process until moist and crumbly.

  3. Coat a 9-inch pie pan with nonstick cooking spray. Using the back of a spoon, press the crumbs against the sides and bottom of the pan, forming an even crust. Periodically dip the spoon in sugar, to prevent sticking.

  4. Bake pie shell at 350° for 10 to 12 minutes, or until edges feel firm and dry.

  5. Cool crust to room temperature.

Glaze

  1. Make glaze by combining the sugar and cornstarch in a medium sized saucepan. Slowly stir in the nectar.

  2. Place over medium heat and bring to a boil, stirring constantly.

  3. Reduce the heat to low, and cook for another minute.

  4. Remove the saucepan from the heat, and set aside for 15 minutes.

5, Stir the glaze, and spoon a thin layer over the bottom of the pie crust.

Finishing touches

  1. Arrange half of the peaches in a circular pattern over the bottom of the crust. Top with blueberries, and spoon half of the remaining glaze over the berries.

  2. Arrange the rest of the peaches over the glaze, and top with the remaining glaze.

  3. Chill for several hours. Cut into wedges and serve cold. Makes 8 servings. Nutritional information (per slice): Calories 193(< 1% from fat); Fat .3g; Carbohydrates 45g; Protein 2.7g.