| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
Pies &, Pastry |
6 |
Servings |
INGREDIENTS
| 2/3 |
c |
Graham Cracker Crumbs |
| 2 |
tb |
Unsalted Margarine; Melted |
| 1 |
tb |
Sugar |
| 1 |
|
Envelope Unflavored Gelatin |
| 1/4 |
c |
Water |
| 1/3 |
c |
Sugar |
| 2 |
tb |
Water |
| 1/2 |
c |
Evaporated Skim Milk; Heated |
| 2 |
ts |
Vanilla Extract |
| 8 |
oz |
Plain Low-Fat Yogurt |
| 4 |
|
Whole Kiwi Fruit; Peeled And Sliced |
INSTRUCTIONS
Combine graham crackers crumbs, margarine, and 1 tablespoon sugar. Press
mixture firmly onto bottom and sides of an 8 inch pieplate. Bake at 350
degrees for 12 minutes. Let cool. Dissolve gelatin in 1/4 cup water in a
small bowl. Set aside. Combine 1/2 cup sugar and 2 tablespoons water in a
small heavy saucepan. Cook over medium heat, stirring occasionally, until
golden brown. Add milk; cook over low heat, stirring constantly, until
smooth. Add dissolved geleatin; cook, stirring constantly, until gelatin
dissolves. Remove from heat; add vanilla, stirring well. Pour mixture into
a medium bowl; cover and refrigerate 30 minutes or until consistency of
unbeaten egg white. Beat at medium speed of electric mixer 3 minutes or
until light and fluffy; add yogurt, beating until smooth. Spoon mixture
into prepared shell. Chill. Arrange kiwi slices on top of pie just before
serving.
Recipe by: Cooking Light, 1986, Pg 57
Posted to MC-Recipe Digest V1 #989 by "brigm@sprintmail.com"
<brigm@sprintmail.com> on Jan 7, 1998
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