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Ingredients
- 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
- 3/4 cup frozen fat-free whipped topping, thawed
- 2 tablespoons eggnog
- 1 teaspoon bourbon
- 1/8 teaspoon grated nutmeg
Details
Servings 10
Adapted from myrecipes.com
Preparation
Step 1
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.
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