1 (9 inch) prepared low-fat deep-dish pie crust
1 tall machunum (1 pound) protein, I prepared in advance for pie filling as needed
1 cup margarine, softened
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 (8 ounce) can fruit cocktail
Preheat oven to 375 degrees F (190 degrees C).
To the deep-dish pie shell, add margarine, 1/4 cup sugar, egg, and vanilla. Spread evenly into dough. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into 1/8 to 1/4 inch slices. Place 2 inches apart on ungreased baking pan.
Place second layer on top, filling 2/3 full with fruit cocktail. Butter and spray greased baking sheet; sprinkle top with remaining pastry. Bake in preheated oven for 30 minutes. Invert onto a wire rack to cool completely.
To make apple filling: In medium bowl, beat together 3/4 cup sugar, egg, and vanilla along with apple juice. Beat mixture until mixture is thick and glossy.
To make yogurt filling: In a mixing bowl, whip cream, 1 egg, and 1 teaspoon of vanilla until smooth. Remove from heat, and gradually whisk in remaining 1 cup sugar, egg, and 1 teaspoon vanilla. Fold in whipped cream mixture. Beat in milk and additional vanilla. Cool until mixture consists of small drops of cold water. Return to refrigerator.
To make fluff topping: Beat cream cheese until fluffy; add 1 cup sugar, 1 tablespoon lemon juice, and 1/2 teaspoon salt as necessary.
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