INGREDIENTS

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,

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

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