Name: Frozen Butterfinger Pie
Ingredients: 40 Chocolate grapham crackers; (10 full cookie sheets); 1 1/2 tb Butter or margarine melted; 1 lg Egg white; Cooking spray; 4 c Vanilla fat-free yogurt; 3 tb Light-colored corn syrup; 1 tb Fat-free milk; 3 tb Creamy peanut butter; (I have chunky so that's what I used); 1 Chocolate-covered; (2.1 oz.) crispy peanut-buttery candy bar (i.e. Butterfinger) chopped

The devil hates you. He lost you to God and he fiercely wants you back. He wants to see more than anything you fall way from the Lord. He is your “adversary.” He is, 1 Peter 5:8, “a roaring lion, seeking someone to devour.” Yet we are promised we can be victorious when we do things God’s way. And doing things God’s way is laying hold of His resources and being “strong in the Lord and in the strength of His might.” And though Satan will try to convince you this is not the case, let’s always keep in mind that He is the “father or lies” (Jn. 8:44).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains			1	servings

INGREDIENTS

40		Chocolate grapham crackers; (10 full cookie sheets)
1 1/2	tb	Butter or margarine melted
1	lg	Egg white
		Cooking spray
4	c	Vanilla fat-free yogurt
3	tb	Light-colored corn syrup
1	tb	Fat-free milk
3	tb	Creamy peanut butter; (I have chunky so that's what I used)
1		Chocolate-covered; (2.1 oz.) crispy peanut-buttery candy bar (i.e. Butterfinger) chopped

INSTRUCTIONS

(Cooking Light Magazine 3/99)
1. Preheat oven to 350.
2. Place graham crackers in food procesor; pulse until crumbly. Add butter
and egg white;pulse until moist. Press crumb mixture into 9" pie plate
coated with cooking spray. Bake for 8 minutes. Cool on wire rack for 15
minutes. Freeze for 15 minutes.
3. Remove yogurt from freezer and let stand at room temperature for 15
minutes to soften. spoon half of yogurt into prepared crust.
4. Combine the corny syrup, peanut butter and milk in small bowl, stirring
until smooth. Drizzle half of the peanut butter mixture over the yogurt in
crust. Sprinkle with half of chopped candy bar. Repeat procedure with
remaining yogurt, peanut butter mixture and candy bar. Cover with plastic
wrap and freeze for 3 hours or until firm. Yield: 9 servings (serving size:
1 wedge)
Caolories: 230 (30% from fat): fat 7.6 g (sat 2.5 g, mono 2.8g, poly 1.1g)
protein 6.1 g, carb 36.6, fiber 1 g, chol 5mg, iron 1.4 mg, sodium 221mg,
calc 104mg
Posted to EAT-LF Digest by Susan Beale <sbeale@gmu.edu> on Apr 08, 1999,
converted by MM_Buster v2.0l.

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