Veggie Life, Autumn, 2001: Grape and Cream Cheese Pie

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Grape and Cream Cheese Pie

 

Recipe By :Laura Nilsen, Veggie Life, Autumn, 2001

Serving Size : 8 Preparation Time :0:00

Categories : Desserts/Pies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound washed, stemmed seedless grapes (about 3

cups)

5 tablespoons sugar

2 tablespoons water

1 tablespoon lemon juice

5 teaspoons cornstarch

8 inch prepared graham cracker crust

12 ounces Neufchatel or cream cheese, room

temperature

1 large egg, room temperature

1 teaspoon vanilla

grapes to garnish

 

Preheat oven to 350 degrees. In a medium saucepan combine grapes, 3 tablespoons

sugar, and 1 tablespoon water. Cover and cook over medium-high heat, stirring

occasionally, until grapes have exuded much of their juice, about 8 minutes.

Turn off heat.

 

 

In a small bowl, combine remaining water, lemon juice, and cornstarch; stir

until smooth. Slowly pour into hot grape mixture, stirring constantly.

Continue stirring until mixture is thickened and cloudiness disappears, about 30

seconds. Spread mixture into bottom of prepared graham cracker crust.

 

In a food processor, or by hand, combine Neufchatel or cream cheese, remaining

sugar, egg, and vanilla. Process or mix until smooth.

 

 

Spread cheese mixture over grapes and smooth top. Bake until cheese layer is

set, 15 to 20 minutes. Remove from oven and let cool to room temperature.

Serve at room temperature or chilled, garnished with grapes, if desired.

 

 

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Per Serving (excluding unknown items): 39 Calories; trace Fat (0.0% calories

from fat); trace Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0