1 cup Quaker® Oats
(quick or old fashioned, uncooked)
1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
5 tablespoons stick margarine, melted
1 (8-ounce) package reduced-fat cream cheese, softened
1 (14-ounce) can fat-free sweetened condensed milk
3 tablespoons lime juice
2 tablespoons dark rum or 1 1/2 teaspoons rum extract
2 teaspoons grated lime peel
1 (8-ounce) container frozen fat-free or reduced-fat whipped
topping, thawed and divided use
Sliced fresh strawberries (optional)
Heat oven to 350°F.
Lightly spray 9-inch glass pie plate with cooking spray.
In medium bowl, combine
oats, flour and brown sugar; mix well. Add margarine; mix well
(mixture will be crumbly). Press firmly onto bottom and sides
of pie plate.
Bake 13 to 15 minutes
or until golden brown. Cool completely on wire rack.
In large bowl, beat cream
cheese with electric mixer until smooth. Add sweetened condensed
milk, lime juice, rum and lime peel; beat well.
Reserve 1 cup whipped
topping; cover and refrigerate. Stir remaining whipped topping
into cream cheese mixture; mix well. Spoon into cooled crust,
spreading evenly. Cover and chill 5 hours or overnight.
Cut pie into wedges. Top
with reserved whipped topping and, if desired, sliced strawberries.
Store tightly covered in freezer.
Makes 10 servings.
NUTRITION INFORMATION:
1/10 of recipe. Calories 390, Calories From Fat 140, Total Fat
16g, Saturated Fat 9g, Cholesterol 20mg, Sodium 260mg, Total
Carbohydrates 52g, Dietary Fiber 1g, Protein 10g, Total Sugar
34g.
Recipe provided courtesy of The Quaker Oats Company.
