| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Desserts, Frozen, Sent, No, Desserts | 9 | Servings | |
INGREDIENTS
| 40 | Reduced Calorie Chocolate Wafers | |
| 2 | tb | Sugar |
| 2 | tb | Stick Margarine; Melted |
| 1 | lg | Egg White |
| Vegetable Cooking Spray | ||
| 4 | c | Low-Fat Frozen Yogurt; Vanilla |
| 1 | Ci Pitted Sweet Cherries; Chopped | |
| 1/2 | c | Semisweet Chocolate Chips; Minichips |
| 1/2 | c | Black Cherry Preserves; Melted |
INSTRUCTIONS
Preheat oven to 350'. Place cookies in a food processor; process until crumbly. Add sugar, margarine, and egg white; pulse 5 times or just until moist. Press crumb ure evenly into a 9-inch pie late 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 freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling4. Spoon yogurt into chilled bowl. Stir cherries and minichips into yogurt; freeze 30 minutes or just until set but not solid. Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften. Yield: 9 servings (serving size: I wedge). CALORIES 288 (30% from fat); FAT 9.7g (sat 3.8g, mono 3g, poly 2.3g); PROTEIN 4g; CARB 50.3g; FIBER 0.6g; CHOL 8mg; IRON I mg; SODIUM 165mg; CALC 90 mg (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
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”