CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Vegetables |
|
Desserts, Frozen, Sent, No, Desserts |
8 |
Servings |
INGREDIENTS
44 |
|
Oatmeal Crunch Graham Crackers (11 Full Cracker Sheets) |
2 |
tb |
Sugar |
1 |
tb |
Stick Margarine; Melted |
1 |
lg |
Egg White |
|
|
Vegetable Cooking Spray |
4 |
c |
Vanilla Low-Fat Frozen Yogurt |
1/2 |
c |
Lemonade; Frozen Concentrate, Thawed, Undiluted |
|
|
Blueberry Sauce |
INSTRUCTIONS
1. Preheat oven to 350'.
2. Place crackers in a food processor, and process until crumbly. Add
sugar, margarine, and egg white; pulse 5 times or just until moist. Press
crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at
350' for 8 minutes, and cool on a wire rack 15 minutes. Freeze piecrust 30
minutes.
3. Place an extra-large bowl in freezer. Remove yogurt from freezer; let
stand at room temperature while crust is cooling.
4. Spoon yogurt into chilled extra-large bowl. Fold lemonade concentrate
into yogurt; freeze 30 minutes or just until set but not solid. Spoon
yogurt mixture into prepared crust; freeze until set. Cover with plastic
wrap; freeze 6 hours or until firm.
5. Place pie in refrigerator 30 minutes before serving to soften. Serve pie
with Blueberry Sauce.
Yield: 8 servings (serving size: I wedge and 3 tablespoons sauce).
CALORIES 260 (18% from fat); FAT 5.2g (sat 2.1g, mono 1.2g, poly 1.7g);
PROTEIN 4.7g; CARB 50.3g; FIBER 1.6g; CHOL 9mg; IRON 0.8mg; SODIUM 153mg;
CALC 104mg (from Magazine)
Recipe by: Cooking Light Magazine Posted to Digest eat-lf.v097.n202 by
Irene DiGiuseppe <irene@1starnet.com> on Aug 10, 1997
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