This light version of eggnog pie is topped with heavenly bourbon cream.
32 low-fat graham crackers (8 cookie sheets)
2 tablespoons granulated sugar
1 1/2 tablespoons butter, melted
1 large egg white
1/2 cup plain fat-free yogurt
1/2 cup (4-ounces) block-style 1/3-less-fat cream cheese, softened
1/2 cup (4-ounces) block-style fat-free cream cheese, softened
1 teaspoon vanilla extract
2 large eggs
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2/3 cup eggnog
2 large egg whites
2 tablespoons granulated sugar
3/4 cup frozen fat-free whipped topping, thawed
2 tablespoons eggnog
1 teaspoon bourbon
1/8 teaspoon grated nutmeg
How to Make It
Preheat oven to 350°.
To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 1 egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack for 15 minutes.
Reduce oven temperature to 325°.
To prepare filling, spoon yogurt onto several layers of heavy-duty paper towels; spread yogurt to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Place cream cheeses and vanilla in a bowl; beat with mixer at medium speed until smooth. Add eggs, one at a time, beating well after each addition. Combine sugar, flour, and salt, stirring with a whisk. Add sugar mixture to cheese mixture; beat until combined. Add yogurt to cheese mixture; add eggnog. Beat at low speed just until combined.
Beat 2 egg whites with a mixer at medium speed until soft peaks form. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into the eggnog mixture. Pour filling into prepared crust. Bake at 325° for 40 minutes or until center is almost set. Cool completely on wire rack. Chill overnight.
To prepare bourbon cream, place the whipped topping in bowl. Gently fold in 2 tablespoons eggnog and bourbon; chill. Top each pie slice with bourbon cream; sprinkle with nutmeg before serving.
I recommend a deep-dish pie plate for this, as it overflowed my normal one--perhaps my eggs were extra big. You'd have to make more crust for that, but I would were I to make this again. I do like this, but agree that it needs a flavor boost--maybe some spiced rum and a good dose of nutmeg. Perhaps a crust with more flavor--like a gingersnap crust--would also give it more spark.
A nice, light-but-tasty dessert following a rich Christmas dinner. Found the crust to be very scant in a 9" pie plate so will up the recipe by 2 more cookie sheets (and a little more melted butter) next time.
First let me say that I have loved almost every one of the cooking light recipes that I've made. This however was just blah. I could barely even taste the eggnog. It was a time consuming disappointment. The texture was good but the taste just wasn't there. I ended up throwing it away, just wasn't worth the calories, even if it is light.
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