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