INGREDIENTS

INSTRUCTIONS

1997    
Preheat oven to 350'.  Place cookies in a food processor; process until
crumbly. Add  margarine and egg white, and pulse 5 times or just until
moist. Press  the crumb mixture evenly into a 9-inch pie plate coated
with cooking  spray. Bake at 350 for 8 minutes, cool on a wire rack 15
minutes.  Freeze piecrust 30 minutes.  Place an extra-large bowl in
freeze Remove yogurt from freezer, and  let stand at room temperature
while crust is cooling.  Wipe out food processor bowl with a paper
towel-, add Peaches, sugar  and lemon juice. Process until smooth
Spoon yogurt into chilled extra-large bowl. Fold in peach mixture
until well blended; freeze 30 minutes or just 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
Raspberry Sauce.  Yield: 8 servings (serving size- 1 wedge and 3
ablespoons sauce).  CALORIES 301 (21% from fat); FAT 7.2g (sat 2.3g,
mono 2.1g, poly2.2g);  PROTEIN 5.1g; CAU 58.1g, FIBER4.1g; CHOL 9m ;
IRON 0.3xng; SODIUM  166mg; CALC 103nig 9 (from Magazine)  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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Nutrition (calculated from recipe ingredients)
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Calories: 209
Calories From Fat: 53
Total Fat: 6g
Cholesterol: 12.4mg
Sodium: 214mg
Potassium: 414.6mg
Carbohydrates: 29.8g
Fiber: 1.1g
Sugar: 22.2g
Protein: 10g