Pie for the Gallery

DEAR SOS: On a recent trip, my family stopped at the Showboat Diner in Lander, Wyo. At our server’s suggestion, I tried the peanut butter pie and wow! Even my husband, who isn’t crazy about peanut butter, couldn’t keep his fork off my plate. I’m sure it is not low-fat, but what a way to splurge.

--ROBERTA

DEAR ROBERTA: Our sentiments exactly.

SHOWBOAT DINER PEANUT BUTTER PIE

1 (8-ounce) package cream cheese, softened

1 1/2 cups creamy peanut butter

1/4 cup milk

1/2 cup sugar

1 (16-ounce) container nondairy whipped topping

1 (9-inch) baked pie crust

Mix cream cheese, peanut butter, milk and sugar with electric mixer on low speed until thoroughly blended. Add 1/2 nondairy whipped topping and continue mixing on low speed until creamy.

Spoon into cooled pie crust. Top with remaining nondairy whipped topping and chill.

6 to 8 servings. Each of 8 servings:

767 calories; 393 mg sodium; 32 mg cholesterol; 62 grams fat; 54 grams carbohydrates; 17 grams protein; 1.23 grams fiber.

Regal Tomato Soup

DEAR SOS: My husband and I discovered a wonderful French tomato soup at the Five Crowns restaurant in Corona del Mar. Do you have the recipe?

--CINDY

DEAR CINDY: Yes, we do. It’s a soup with a wonderful balance of ingredients. You can serve it hot with garlic croutons or cold with a sprinkling of fresh herbs.

FIVE CROWNS FRENCH TOMATO SOUP

2 strips bacon, diced

1 tablespoon olive oil

2 cups sliced onions

6 to 8 plum tomatoes, peeled, seeded and diced

4 cups chicken stock

1 tablespoon tomato paste

1/4 teaspoon grated lemon peel

1 teaspoon sugar

1 tablespoon chopped parsley

2 teaspoons chopped basil

1/2 teaspoon chopped thyme

Salt

White pepper

Serve this soup hot with garlic croutons.

Cook bacon in large saucepan over medium heat until crisp. Add oil and onions and saute until browned, 7 to 8 minutes.

Add tomatoes, stock, tomato paste, lemon peel, sugar, parsley, basil and thyme and bring to boil. Reduce heat and simmer 20 minutes.

Puree soup in batches in blender or food processor and return to pan. Add salt and pepper to taste.

Makes 4 (1-cup) servings. Each serving:

183 calories; 943 mg sodium; 9 mg cholesterol; 12 grams fat; 13 grams carbohydrates; 8 grams protein; 0.96 gram fiber.