From Cooking Light Magazine, December 2004.

32 low-fat graham crackers (8 cookie sheets)
2 tablespoons granulated sugar
1 1/2 tablespoons butter, melted
1 large egg white
Cooking spray

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


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.

Yield: 10 servings

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