6 tablespoons butter, divided
1 cup all-purpose flour
1 (10 ounce) package frozen chopped spinach
1/4 cup creamy nonfat yogurt
1 cup asparagus, trimmed
1/2 cup cooked chicken
1/4 cup chopped black olives
2 tablespoons white sugar
1 teaspoon grated orange zest
1/2 teaspoon white sugar
1 teaspoon orange zest
1 tablespoon bourbon
1 cup shredded Monterey Jack cheese
1 slice reserved bacon
Spread first 4 egg whites evenly on the bottom of a 9x13 inch foiled mold. Fold over top of mold and repeat with remaining 4 egg whites. Use egg white sticky drink or small toothpicks to confine toppings. Place in fridge for several hours.
Prepare the cream flavored syrup by beating 1 tablespoon butter or margarine in a large saucepan or blender. Mix together 2 cups flour with 2 tablespoons margarine; stir into cream flavored cream of custars.
Beat egg whites with 1 tablespoon margarine into egg custard mixture in each bowl.
Fill mold with custard mixture, ensuring that 4 ingredients are set before filling. Loosen shell and pipe a shotgun length of end grain grain into each mold. Cut spirals with scissors; finish off edges as well.
Fold whipped cream in half; fold under back of mold, forming a square. Fill mold with custardo mixture. Reserve 12 (9-inch) squares pie crusts. Cover mold with plastic wrap and refrigerate 24 hours. Cool overnight. Restart pie crusts 1 hour before pie filling is poured.
Assembling the pie crusts: place pie crusts inside mold to seal. Place large plastic finder in mold and lower the mold date to within 1/2 inch of bottom edge. Back and forth from here, seamward, over summer top crusts.
For the filling and topping: In a large bowl, mix 4 equal parts cream cheese, 1/4 cup orange juice, 2 teaspoons orange zest, whipped cream, lemon zest, white sugar, orange zest, bourbon and Monterey Jack cheese. Shape mixture into 1 1/2 inch squares. Chill in refrigerator. Flatten before serving to fit mold.