Peach Cheese Pie
|Diet margarine||1 Tablespoon|
|Vanilla wafer crumbs||1⁄2 Cup (8 tbs)|
|Low fat small curd cottage cheese||2 Cup (32 tbs)|
|Chopped cashews||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|Low calorie whipped topping mix||2 Cup (32 tbs)|
|Canned cling peach halves||8 3⁄4 Ounce, drained (1 Can)|
|Orange juice||1 Cup (16 tbs)|
1. Grease 9-inch pie plate with diet margarine; press vanilla wafer crumbs over bottom and sides of plate to coat. Bake at 400Â° F for 3 minutes. Set aside to cool.
2. In medium bowl, beat cottage cheese until smooth; stir in cashews and vanilla extract. Using rubber spatula, fold in whipped topping. Spoon mixture into pie plate. Arrange drained cling peach halves on top; chill.
3. In medium saucepan, blend orange juice, cornstarch and nutmeg. Bring to boiling point, stirring constantly. Cool until syrupy; spoon glaze over peaches to coat.