8 ounces light cream cheese, room temperature
2 tbsp vanilla (or plain) yogurt
1 tbsp vanilla
1 peach, skinned and diced
- Preheat oven to 450°F.
- Roll out pastry dough and line an 11" tart pan (preferably with a removable bottom!). Dock with a fork and brush all over with the egg white.
- Bake 16 minutes. Cool completely.
- Meanwhile, beat together sugar, cream cheese, yogurt, wine and vanilla until smooth.
- Fold in peaches gently.
- Pour cheese mixture into the baked pie shell and chill 5-6 hours before serving.
Total Fat: 8.8 g
Cholesterol: 13.2 mg
Sodium: 167.1 mg
Total Carbs: 21.8 g
Dietary Fiber: 0.4 g
Protein: 3.7 g