Frozen Strawberry Daiquiri Pie With Strawberry-rum Sauce

INGREDIENTS

INSTRUCTIONS

1997    
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 <irene@1starnet.com> on Aug 10,

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