Zucchini fills in for apple in this pie

Q:Can this zucchini pie be fat free -- along with a fat-free pie crust?

Zucchini pie

Ingredients: 8 to 10 cups zucchini, peeled, seeds removed and sliced thin; 1 1/2 cups water; 1 cup sugar; 1/4 cup lemon juice; 1 teaspoon cinnamon

Topping: 12 tablespoons butter; 2 cups flour; 1/2 cup brown sugar; 2 teaspoons baking powder.

Makes 8 servings.

A:I can't make it fat-free, but I can reduce the fat a lot. This really does taste like apple pie, but you can substitute 8 cups of apples, thinly sliced, and add 25 calories per serving. Pie crusts are difficult to lighten and still achieve a good result, as they are very high in fat. I think this version is good; I used a little baking powder to lighten it so that it wasn't crackerlike.

Revised ingredients: 2 ounces low-fat cream cheese; 1 tablespoon butter; 1 cup all-purpose flour; 2 tablespoons sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 teaspoons lemon juice; 2 tablespoons cold water.

Filling: 8 to 10 cups zucchini, peeled, seeds removed (if large), thinly sliced; 3/4 cup sugar; 2 tablespoons lemon juice; 1 1/2 teaspoons cinnamon; 2 tablespoons all-purpose flour.

Topping: 1/2 cup all-purpose flour; 1/2 cup oatmeal; 1/2 cup brown sugar; 1/2 teaspoon cinnamon; 1 1/2 tablespoons butter, melted

Instructions: For crust, mix together the cream cheese and butter. Mix together the flour, sugar, baking powder and salt. Add the flour mixture to the cream-cheese mixture and blend with a pastry blender or fingertips until it looks like cornmeal. Add the lemon juice and water, and mix lightly with hands until moistened, adding more water if necessary, until the dough can be formed into a ball. Wrap in plastic and refrigerate for at least 15 minutes.

For filling, place the zucchini in a steamer or microwave-proof covered bowl, and steam or microwave until very tender, 10 to 15 minutes. Remove cooked zucchini to a large bowl and cool. Add the sugar, lemon juice, cinnamon and flour. Stir until thoroughly mixed. Set aside.

Preheat the oven to 375 F. Roll out the crust between two pieces of waxed paper; place in pie pan. Place zucchini in unbaked crust.

For topping, mix together the 1/2 cup flour, oatmeal and brown sugar. Stir in the cinnamon and pour the melted butter over the top. Mix until crumbly. Sprinkle over the top of the pie. Bake for 20 minutes, turn oven down to 350 F and cook another 20 to 30 minutes.

Makes 8 servings.

Per original recipe: 523 calories, 23 g fat, 47 mg cholesterol, 414 mg sodium, 75 g carbohydrates, 7 g protein, 4 g fiber.

Revised recipe: 328 calories, 6 g fat, 15 mg cholesterol, 143 mg sodium, 64 g carbohydrates, 8 g protein, 5 g fiber.

Send your recipe for revision to: Cook It Light (Sarasota Herald- Tribune), P.O. Box 1212, La Jolla, CA 92038. Include a stamped (63 cents), self-addressed envelope.