Title: Apricot sour cream pie
 Categories: Pie
      Yield: 8 Servings
 
MMMMM--------------------------FILLING-------------------------------
  1 1/4 c  Dried apricots
      1 c  Water
      3    Whites
    3/4 c  Sugar
      1 c  Lite sour cream
      1 tb Flour
    1/2 ts Salt
      1 ts Lemon juice
      1 ts Vanilla

MMMMM---------------------------CRUST--------------------------------
      8    Graham cracker squares;
           -ground (squares 2-1/2" x
           -2-1/2")
      2 tb Sugar
 
  Preheat oven to 350 degrees. Steam and cook apricots in 1 cup water
  for 10 minutes. Set aside to cool. In large bowl combine sour cream,
  sugar, flour, salt, lemon juice and vanilla.Beat with electric mixer
  until well blended. In a separate bowl, beat egg whites until stiff.
  Pour any remaining water off apricots and puree. Combine puree with
  sugar and sour cream and mix. Spray 9" pie plate with non-stick
  cooking spray. Combine 2 tablespoons sugar with graham crackers and
  mix. Cover the bottom of the pie plate with graham cracker crumb
  mixture. Fold puree into egg whites and very gently pour this mixture
  into pie plate. Bake at 350 degrees for 25-30 minutes. Entire recipe
  makes 8 servings.
  
  ULTRA LOW FAT
  
  FROM SOME COOKBOOK!
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded