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Recipe: Carrot Pie Surprise
Similar Categories: Carrot, Pie, Surprise
Crust:
1 small pkg sugar-free vanilla pudding mix, regular, not instant
3/4 cup flour
1 tsp baking powder
1/8 tsp salt
1 egg
1/8 cup 2% milk
3 Tbsp 30% calorie-reduced margarine (such as Imperial)
2 cups carrots, peeled & shredded
1 (20 oz) can sliced peaches, drained & juice reserved
Filling:
1 (8 oz) pkg Neufchatel (light) cream cheese, softened at room
temperature
1/8 cup carrots, peeled & shredded
1/8 cup sugar
3 Tbsp reserved peach juice
Topping:
1 Tbsp sugar
1/8tsp cinnamon
Directions
1. Preheat oven to 350F. Combine flour, pudding mix, baking powder,
salt, egg, milk and margarine. Mix at high speed of mixer for two
minutes. Fold in carrots and pour into a 10-inch deep pie plate, which
has been coated with a nonsitck vegetable spray. Top with well-drained
peach slices.
2. Combine cream cheese with sugar and 3 tablespoons of reserved peach
juice. Beat at medium speed of mixer for 2 or 3 minutes, or until smooth
and creamy. Fold in carrots. Spread on top of the peach slices in pie
plate, to within one inch of edge.
3. Combine sugar and cinnamon and sprinkle over the cream cheese
mixture. Bake for 35 to 40 minutes or until sides and bottom are golden
brown. Yield: 8 servings.
Calories: 241
Sodium: 344 mg
Cholesterol: 44 mg
Fat: 8 g
Carbohydrates: 36 g
Exchanges: 1-1/2 Bread/Starch; 1 Vegetable; 1 Fat
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