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LOW-FAT BAKING

Bottomless Pie

July 29, 1993|DONNA DEANE | TIMES FOOD STYLIST

Perfumed with fresh ginger, this juicy, low-fat peach pie with a crunchy brown-sugar topping has everything except the crust and the fat. Pick ripe, sweet peaches to get the most flavor.

The recipe makes just enough for two servings, so you won't have leftovers sitting around to tempt you.

NO-CRUST PEACH STREUSEL PIE FOR TWO 1 tablespoon flour 2 tablespoons brown sugar, packed 1/2 tablespoon cold butter 3 medium peaches, peeled, pitted and sliced (about 2 cups sliced) 1/4 cup granulated sugar 1 tablespoon corn syrup 1 1/2 teaspoons cornstarch 1 teaspoon minced ginger 1/4 teaspoon almond extract 1/8 teaspoon salt Nonfat frozen yogurt, optional

Combine flour, brown sugar and butter until blended and crumbly to make streusel topping. Set aside.

Combine sliced peaches, granulated sugar, corn syrup, cornstarch, ginger, almond extract and salt. Spoon into 1 (2-cup) rectangular baking dish. Sprinkle streusel topping over peaches. Bake at 400 degrees 20 to 25 minutes until top is browned and bubbly and peaches are tender.

Cool to warm. Serve with nonfat frozen yogurt. Makes 2 servings.

Each serving, without yogurt, contains about: 280 calories; 180 mg sodium; 8 mg cholesterol; 3 grams fat; 65 grams carbohydrates; 2 grams protein; 1.11 grams fiber.

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