Frogboots

Nectarine Cheese Pie

Filling:
8 oz cream cheese (organic neufchatel, best for you and the planet)
2 large organic eggs
1/2 cup sugar
2 tbsp whole milk maple yoghurt (I use Brown Cow)
1 tsp vanilla

Topping:
2-3 large ripe organic nectarines
1 cup organic fruit juice (I like Trader Joe's Mango-Acai Berry)
1 tbsp cornstarch
1/4 cup sugar
1 tsp lemon juice
1/4 tsp almond extract

1 unbaked 9" pie shell

Beat the cream cheese in a bowl, using an electric mixer set on medium speed, until smooth. Gradually add the eggs, 1/2 cup sugar, milk and vanilla, beating well after each addition. Pour into unbaked pie shell. Bake in 375 degrees F. (190 degrees C.) oven. for 30 minutes or until set. Cool on a wire rack.

Wash and slice nectarines. Arrange slices on top of cheese filling.

Combine cornstarch and 3/4 cup sugar in a small saucepan. Gradually stir in the fruit juice, lemon juice and almond extract. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and spoon the glaze over the nectarines. Cover and chill for at least one hour or until set.