| 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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