| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
8 |
Servings |
INGREDIENTS
| 3 |
|
Egg white |
| 2 |
tb |
Brown sugar; firmly packed |
| 18 |
|
2 1/2 inch chocolate graham cracker squares; made into crumbs |
| 1/4 |
c |
Walnuts; finely chopped |
| 1/2 |
ts |
Vanilla extract |
| 1 |
pt |
Vanilla nonfat frozen yogurt; slightly softened |
INSTRUCTIONS
Preheat oven to 325-degrees. Spray a 9-inch pie plate with nonstick cooking
spray. In a large bowl, with an electric mixer at medium-high speed, beat
the egg white until soft peaks form, 3-4 minutes. With the mixer at
medium-high speed, gradually add the sugar and beat until stiff peaks form,
2-3 minutes. Using a spatula, gently fold in the cracker crumbs, nuts and
vanilla until blended. Scrape the mixture into the pie plate. Bake until a
toothpick inserted in the center comes out clean, 25 minutes. Cool
completely on a rack. Spread the yogurt over the pie; freeze, covered,
until the yogurt is firm, 2-3 hours.
Per Serving:
113 calories, 4 g. fat, 0 mg. cholesterol,
124 mg. sodium, 17 g. carbohydrate, 1 g. fiber, 3 g. protein.
Recipe by: Woman's World Magazine
Posted to EAT-LF Digest by Kat <scizwiz@lazerlink.com> on Feb 3, 1998
A Message from our Provider:
“Don’t put a question mark where God puts a period.”