| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Desserts, Desserts, Frozen, Sent, No |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Fresh Pineapple; Diced |
| 1/4 |
c |
Sugar |
| 3 |
tb |
White Rum |
| 24 |
|
Ginger Snaps |
| 1 |
tb |
Stick Margarine; Melted |
| 1 |
lg |
Egg White |
|
|
Vegetable Cooking Spray |
| 4 |
c |
Frozen Yogurt; Vanilla, Low Fat |
| 2 |
tb |
Sliced Almonds; Toasted |
| 2 |
tb |
Sweetened Coconut Flakes; Toasted |
|
|
Fresh Pineapple Chunks; Optional |
INSTRUCTIONS
Combine the diced pineapple and sugar in a small saucepan; bring to a boil.
Cook over medium heat 10 minutes or until reduced to I cup. Remove from
heat, and stir in rum. Cool completely, set aside.
Preheat oven to 350'.
Place gingersnaps in a food processor; process until crumbly. Add margarine
and egg white; pulse 5 times or just until moist. Press crumb mixture
evenly into a 9-inch pie plate coated with cooking spray. Bake at 350' for
7 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
Place an extra-large bowl in freezer. Remove yogurt from freezer, and let
stand at room temperature while the crust is cooling.
Spoon yogurt into chilled extra-large bowl; fold in pineapple mixture.
Freeze 30 minutes or just until set but not solid. Spoon yogurt mixture
into prepared crust. Sprinkle mixture with almonds and coconut; freeze
until set. Cover with plastic wrap, and freeze 6 hours or until firm.
Place pie in refrigerator 30 minutes before serving to soften. Garnish with
pineapple chunks, if desired. Yield: 8 servings (serving size: 1 wedge).
CALORIES 281 (29% from fat); FAT 8.7g (sat 3. 1 g, mono 2.9g, poly 2.2g);
PROTEIN 5.1g; CARB 43.2g; FIBER 0.7g; CHOL 18mg; IRON 1.4mg; SODIUM 91 mg;
CALC 139mg (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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