Rating: 2.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 4

This can be prepared a day in advance, but wait to spread the topping until you're ready to serve.

Elizabeth Taliaferro
Recipe by Cooking Light March 2006

Gallery

Credit: Jan Smith

Recipe Summary test

Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare crust, combine first 4 ingredients in a small bowl; stir with a fork until moist. Press into bottom and 1 inch up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack.

  • To prepare filling, combine cottage cheese and next 5 ingredients (through salt) in a food processor; process for 1 minute or until smooth. Add eggs and egg yolk; process until smooth. Spoon filling into prepared crust. Bake at 350° for 35 minutes or until set. Cool completely on a wire rack. Cover and chill at least 4 hours or overnight.

  • To serve, spread Triple Berry Curd evenly over top.

Nutrition Facts

218 calories; calories from fat 26%; fat 6.3g; saturated fat 2.6g; mono fat 2.1g; poly fat 1g; protein 10.9g; carbohydrates 29.6g; fiber 0.8g; cholesterol 99mg; iron 1.2mg; sodium 249mg; calcium 56mg.
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