| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Desserts, Frozen, No, Sent | 9 | Servings | |
INGREDIENTS
| 40 | Reduced Calorie Chocolate | |
| Wafers | ||
| 2 | T | Sugar |
| 2 | T | Stick Margarine, Melted |
| 1 | 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
1997 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 3537
Calories From Fat: 69
Total Fat: 8.1g
Cholesterol: 6.5mg
Sodium: 299.2mg
Potassium: 2071.6mg
Carbohydrates: 166.4g
Fiber: 1.5g
Sugar: 158.9g
Protein: 8.2g