| 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
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