Eggnog Cheese Pie with Bourbon Cream

Yield: 10 servings (serving size: 1 pie slice and about 2 teaspoons bourbon cream)

Ingredients

• Crust:
• 32  low-fat graham crackers (8 cookie sheets)
• 2  tablespoons  granulated sugar
• 1 1/2  tablespoons  butter, melted
• 1  large egg white
• Cooking spray
• 
  Filling:
• 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
• 
  Bourbon cream:
• 3/4  cup  frozen fat-free whipped topping, thawed
• 2  tablespoons  eggnog
• 1  teaspoon  bourbon
• 1/8  teaspoon  grated nutmeg

Preparation

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.

Nutritional Information

Calories:

263 (29% from fat)

Fat:

8.6g (sat 4.3g,mono 1.5g,poly 0.4g)

Protein:

8.4g

Carbohydrate:

37.8g

Fiber:

0.9g

Cholesterol:

68mg

Iron:

1.2mg

Sodium:

293mg

Calcium:

87mg