| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Desserts, Desserts, Frozen, Eat lf mail | 8 | Servings | |
INGREDIENTS
| 40 | Reduced-Calorie Vanilla Wafers | |
| 2 | tb | Stick Margarine; Melted |
| 1 | lg | Egg White |
| Vegetable Cooking Spray | ||
| 4 | c | Vanilla Low-Fat Frozen Yogurt |
| 1 1/2 | c | Peaches; Peeled, Thinly Slice |
| 3 | tb | Lemon Juice |
| Raspberry Sauce |
INSTRUCTIONS
Preheat oven to 350'. Place cookies in a food processor; process until crumbly. Add margarine and egg white, and pulse 5 times or just until moist. Press the crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350 for 8 minutes, cool on a wire rack 15 minutes. Freeze piecrust 30 minutes. Place an extra-large bowl in freeze Remove yogurt from freezer, and let stand at room temperature while crust is cooling. Wipe out food processor bowl with a paper towel-, add Peaches, sugar and lemon juice. Process until smooth Spoon yogurt into chilled extra-large bowl. Fold in peach mixture until well blended; freeze 30 minutes or just set but not solid. Spoon yogurt mixture into prepared crust, freeze until set. Cover with plastic wrap, freeze 6 hours or until firm. Place the pie in refrigerator 30 minutes before serving to soften Serve pie with Raspberry Sauce. Yield: 8 servings (serving size- 1 wedge and 3 ablespoons sauce). CALORIES 301 (21% from fat); FAT 7.2g (sat 2.3g, mono 2.1g, poly2.2g); PROTEIN 5.1g; CAU 58.1g, FIBER4.1g; CHOL 9m ; IRON 0.3xng; SODIUM 166mg; CALC 103nig 9 (from Magazine) Recipe by: Cooking Light Magazine August 1997 Posted to Digest eat-lf.v097.n202 by Irene DiGiuseppe <irene@1starnet.com> on Aug 10, 1997
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