| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Desserts, Frozen, Eat lf mail, Desserts | 8 | Servings | |
INGREDIENTS
| 40 | Reduced-Calorie Vanilla Wafers | |
| 2 | tb | Sugar |
| 2 | tb | Stick Margarine; Melted |
| 1 | lg | Egg White |
| Vegetable Cooking Spray | ||
| 3 | c | Strawberry Low-Fat Frozen Yogurt |
| 1 1/2 | c | Sliced Strawberries |
| 3 | tb | Sugar |
| 1 | c | Cool Whip Lite |
INSTRUCTIONS
1.Preheat oven to 350'. 2. Place cookies in a food processor; process until crumbly. Add 2 tablespoons sugar, margarine, and egg white; pulse 5 times or just until moist. Press 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. 3. Place an extra-large bowl in freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling. 4. Combine strawberries and 3 tablespoons sugar in a large bowl; stir well. Let stand 20 minutes or until juicy. Wipe out food processor bowl with a paper towel. Add sugared strawberries, and process just until finely chopped. 5. Spoon yogurt into chilled extra-large bowl; fold in strawberry mixture until well-blended. Freeze 30 minutes or just until set but not solid. 6. Spoon yogurt mixture into prepared crust; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. 7. Place pie in refrigerator 30 minutes before serving to soften. Serve with whipped topping. Yield: 8 servings (serving size: I wedge and 2 tablespoons topping). CALORIES 237 (29% from fat); FAT 7.7g (sat 2.7g, mono 2. Ig, poly 2.4g); PROTEIN 4.2g; CARB 40.6g; FIBER 1.7g; CHOL 7mg; IRON 0.2mg; SODIUM 157mg; CALC 80mg (from Magazine) Recipe by: Cooking Light Magazine August 1997 Posted to Digest eat-lf.v097.n202 by Irene DiGiuseppe <[email protected]> on Aug 10, 1997
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