Rae Udy

RECIPES: Paper Bag Apple Pie, Light No Bake Cherry Cheesecake Squares, Honey Pumpkin Pie

By Rae Udy

Pies and rich desserts are the grand finale to the holiday menu but you don’t have to go off your diet to eat some of the tempting treats. Some can actually be good for you.
Paper Bag Apple Pie is not going to win any awards for being low in calories but it may win one for the most unusual baking method. The paper bag helps the crust brown evenly and keeps the apple filling moist but firm. This pie is a great source of vitamin C, A and B1.
Light No Bake Cherry Cheesecake Squares really are a calorie bargain with just 207 per delicious piece. This easy dessert provides two percent daily value of calcium and four percent for iron.
Honey Pumpkin Pie can bring some nutrition to your holiday table without anyone noticing. Each slice provides 10 percent dietary fiber, seven grams of protein and is a rich source of vitamin A, B2 and iron.

   

Paper Bag Apple Pie

CRUST:
2 cups whole wheat pastry flour
1/2 (one-half) cup butter, melted
1/4 (one-quarter) cup milk
Filling:
8 large Granny Smith apples
1/2 (one-half) cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 (one-half) teaspoon nutmeg
TOPPING:
1/2 (one-half) cup sugar
1/2 (one-half) cup flour
1/2 (one-half) cup butter, soft

Preheat oven to 400 degrees. Mix pie crust ingredients gently. Divide in half. Roll out half between two pieces of waxed paper. Place in bottom of pie pan and make fluted edge. Pre-bake about seven minutes. Peel and slice apples and set aside. Mix sugar, flour, nutmeg and cinnamon together. Place apples in pie crust and sprinkle spices over top and shake gently to sift through. Roll out second half of pie crust between waxed paper and place on top of apples. Tuck inside fluted edges. Mix together topping ingredients and spoon over entire top crust. Place pie inside large brown paper grocery bag. Place bag on large cookie sheet. Fold opening of grocery bag under and tuck. Bake one hour. Serves ten to twelve.

   

Light No Bake Cherry Cheesecake Squares

1 1/4 (one and one-quarter) cups graham cracker crumbs
1/4 (one-quarter) cup sugar
2 tablespoons butter
3 ounces low-fat cream cheese
2 Tablespoons sugar
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2 cups light whipped topping
1 15-ounce can light cherry pie filling
1/2 (one-half) teaspoon almond extract

In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well. Press crumb mixture firmly into the bottom of a 9-inch square baking pan. Chill crust while preparing the rest of the ingredients. In a mixing bowl with an electric mixer, combine cream cheese, two tablespoons sugar, lemon peel and vanilla. Beat until light and fluffy. Fold in whipped topping. Pour into prepared crust. Combine cherry filling and almond extract. Pour over cheese filling. Chill at least two hours. Yields nine three-inch squares servings.

   

Honey Pumpkin Pie

1 16-ounce can solid pack pumpkin
1 cup evaporated low-fat milk
1/2 (one-half) cup honey
3 eggs, slightly beaten
2 tablespoons whole wheat flour
1 teaspoon ground cinnamon
1/2 (one-half) teaspoon ground ginger
1/2 (one-half) teaspoon vanilla extract
1 pastry for single 9-inch pie crust

Combine all ingredients except pastry in large bowl and beat until well blended. Pour into pastry-lined 9-inch pie plate. Bake in preheated 400 degree oven for 45 minutes or until knife inserted near center comes out clean. Yields eight servings.