Nectarine Cheese Pie in a Ginger Crust
Unlike most cheese pies or cheesecakes, this is made with no eggs and is not baked. Instead, homemade yogurt cheese is combined with sour cream, sugar, chopped nectarines, and gelatin and chilled until set. Timing alert: You will need to start the yogurt cheese a day ahead, and the filling needs about 6 hours to set.
3 cups plain fat-free yogurt
16 gingersnaps (4 ounces)
2 tablespoons extra-light olive oil
1/3 cup reduced-fat sour cream
1/4 cup sugar
2 teaspoons grated tangerine or orange zest
1/2 teaspoon vanilla extract
2 teaspoons unflavored gelatin
1/4 cup frozen tangerine or orange juice concentrate, thawed
1-3/4 cups diced nectarines (about 4)
1 cup canned juice-packed mandarin oranges, well drained
1 Set a coffee filter or a large strainer lined with cheesecloth over a bowl. Spoon in the yogurt and allow to drain, loosely covered, in the refrigerator, until the yogurt has reduced to 1-3/4 cups and is the consistency of soft cream cheese, about 8 hours.
2 Preheat the oven to 350°F. In a food processor, process the gingersnaps to fine crumbs. Add the oil and process briefly to combine. Spray a 9-inch pie plate with nonstick cooking spray. Press the crumb mixture into the bottom and up the sides of the plate. Bake until the crumbs are set, about 12 minutes. Transfer to a wire rack to cool.
3 In a medium bowl, beat together the yogurt cheese and sour cream until smooth. Beat in the sugar, tangerine zest, and vanilla, and set aside.
4 In a small saucepan, sprinkle the gelatin over the tangerine juice concentrate. Warm the mixture over low heat, stirring just until the gelatin is dissolved. Remove from the heat and beat the gelatin mixture into the yogurt cheese mixture.
5 Stir 1-1/2 cups of the nectarines into the yogurt cheese mixture. Pour the filling into the prepared crust. Refrigerate until the filling is set, 6 hours or overnight.
6 Just before serving, top the pie with the remaining nectarines and the mandarin oranges. Makes 8 wedges
Makes 8 servings.
Per serving: 222 calories, 6.3g total fat (1.8g saturated), 7mg cholesterol, 1g dietary fiber, 35g carbohydrate, 7g protein, 172mg sodium.