Bacon and Swiss Quiche

Found these recently and tried it out. It was great! I really love quiche, so this was a nice version that was a bit healthier.

I didn't ahve any phyllo that would have thawed in time, so I used a pre-made pie crust instead. It was a bit more calories, but not too bad. The original recipe can be seen on WeightWatchers.com.

Ingredients
2 sheet(s) phyllo dough, cut into three strips each  
3 large eggs
1/4 cup regular egg substitute
1 cup(s) fat free half and half
2 Tbsp all purpose flour
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/2 cup(s) (shredded) low-fat hard cheese, Swiss, grated
4 oz cooked crisp turkey bacon, diced 


Directions
Preheat oven to 350ºF. Coat a 9-inch pie plate with cooking spray.

Lay phyllo dough in pie plate, one piece at a time, coating each layer with cooking spray — dough should cover bottom and sides of dish. Fold in any overhanging corners.

Whisk together eggs, egg substitute, milk, flour, salt, pepper and nutmeg.

Sprinkle cheese and bacon over phyllo dough. Pour in egg mixture and place quiche on a baking sheet. Bake until firm, about 30 to 35 minutes. Let cool at least 5 minutes before cutting into 8 wedges.

Graham Cracker Pudding Pie

Ingredients

1 box graham crackers
2 pkg. instant French vanilla pudding
2 1/2 c. milk
1 tub Cool Whip (8 oz.)
1 can milk chocolate icing

Directions

1. Line up graham crackers on bottom of 9 x 13 inch pan. Blend pudding and milk together. Blend Cool Whip with pudding mixture (with mixer). 
2. Pour half of the pudding mixture over graham crackers. Layer another stack of graham crackers over pudding mixture. Pour rest of pudding mixture over graham crackers - layer another stack of graham crackers. Spread milk chocolate icing over graham crackers. 
3. Refrigerate overnight. For quick set, place in freezer for about 1 hour.

Decadent Peanut Butter Pie

Ingredients

1 cup creamy peanut butter, plus 2 tablespoons, divided

1 (8 oz.) package cream cheese, softened

1/2 cup sugar

1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided

1 prepared chocolate pie crust

1 (11.75 oz.) jar hot fudge topping, divided

Directions

1. Beat together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2. Reserve 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
3. Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

Chocolate Cream Cheese Pie

Ingredients

1 4-serving-size package instant chocolate pudding mix

1 3/4 cups milk

1 teaspoon vanilla

4 oz cream cheese, softened

1/2 of an 8 oz container frozen whipped dessert topping, thawed

1 6 oz chocolate-flavor crumb pie shell

1 cup fresh raspberries

1 tablespoon grated semi-sweet chocolate

Directions

In a medium bowl prepare pudding mix according to package directions using the 1 3/4 cups milk. Stir in vanilla; set aside.

Place cream cheese in a large microwave-safe bowl. Microwave, uncovered, on high for 15 seconds; stir. Microwave on high for 15 seconds more. Beat cream cheese with an electric mixer on medium speed for 15 seconds. Add half of the pudding mixture; beat until smooth. Add remaining pudding mixture; beat until smooth. Fold in half of the whipped topping. Spread mixture in pie shell. Chill about 4 hours or until set.

Top individual servings with remaining whipped topping, raspberries, and grated chocolate.