| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Desserts, Desserts, Frozen, Eat lf mail |
8 |
Servings |
INGREDIENTS
| 40 |
|
Reduced-Calorie Vanilla Wafers |
| 2 |
tb |
Stick Margarine; Melted |
| 1 |
lg |
Egg White |
|
|
Vegetable Cooking Spray |
| 4 |
c |
Vanilla Low-Fat Frozen Yogurt |
| 1 1/2 |
c |
Peaches; Peeled, Thinly Slice |
| 3 |
tb |
Lemon Juice |
|
|
Raspberry Sauce |
INSTRUCTIONS
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, 1997
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“Nothing else ruins the truth like stretching it.”