Name: Frozen Strawberry Daiquiri Pie with Strawberry-Rum Sauce
Ingredients: 40 Graham Crackers (10 Full Cracker Sheets); 2 tb Sugar; 2 tb Stick Margarine; Melted; 1 lg Egg White; Vegetable Cooking Spray; 4 c Vanilla Low-Fat Frozen Yogurt; 1/3 c Frozen Strawberry Daiquiri Concentrate, Undiluted; 3 tb White Rum; Strawberry-Rum Sauce

In the process of striving to fulfill our needs and satisfy our desires, the church has slipped into a philosophy of “Christian humanism” that is flawed with self-love, self-esteem, self-fulfillment, and self-glory. There appears to be scant concern about worshiping our glorious God on His terms. So-called worship seems little more than some liturgy (high or low) equated with stained-glass windows, organ music, or emotion-filled songs and prayers. If the bulletin didn’t say “Worship Service,” maybe we wouldn’t know what we were supposed to be doing. And that reflects the absence of a worshiping life- of which a Sunday service is to be only a corporate overflow.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables		Desserts, Desserts, Frozen	8	Servings

INGREDIENTS

40		Graham Crackers (10 Full Cracker Sheets)
2	tb	Sugar
2	tb	Stick Margarine; Melted
1	lg	Egg White
		Vegetable Cooking Spray
4	c	Vanilla Low-Fat Frozen Yogurt
1/3	c	Frozen Strawberry Daiquiri Concentrate, Undiluted
3	tb	White Rum
		Strawberry-Rum Sauce

INSTRUCTIONS

Preheat oven to 350'.
Place crackers in a food processor; 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.
Place an extra-large bowl in freezer. Remove yogurt and daiquiri
concentrate from freezer; let stand at room temperature while crust is
cooling. 4. Spoon yogurt into chilled extra ' -large bowl. Gently fold
concentrate and rum into yogurt. Freeze 45 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.
Place the pie in refrigerator 30 minutes before serving to soften. Serve
pie with Strawberry-Rum Sauce.
Yield: 8 servings (serving size: I wedge and 3 tablespoons sauce).
CALORIES 257 (23% from fat); FAT 6.5g (sit 2.29, mono 1.0g, poly 2g);
PROTEIN 4.4g; CARB 39.7g; FIBER 1.2g; CHOL 9mg; IRON 0.8mg; SODIUM 177mg;
CALC 104mg (from Magazine)
NOTES : Substitute apple juice or white grape juice for rum, if desired.
Recipe by: Cooking Light Magazine   August 1997 Posted to Digest
eat-lf.v097.n202 by Irene DiGiuseppe <[email protected]> on Aug 10, 1997

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