Chocolate chip-cherry pie

9 Servings

Ingredients

Quantity Ingredient
40 Reduced Calorie Chocolate Wafers
2 tablespoons Sugar
2 tablespoons Stick Margarine; Melted
1 large Egg White
Vegetable Cooking Spray
4 cups Low-Fat Frozen Yogurt; Vanilla
1 Ci Pitted Sweet Cherries; Chopped
½ cup Semisweet Chocolate Chips; Minichips
½ cup Black Cherry Preserves; Melted

Directions

Preheat oven to 350'.

Place cookies in a food processor; process until crumbly. Add sugar, margarine, and egg white; pulse 5 times or just until moist. Press crumb ure evenly into a 9-inch pie late 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 freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling4. Spoon yogurt into chilled bowl. Stir cherries and minichips into yogurt; freeze 30 minutes or just until set but not solid.

Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften. Yield: 9 servings (serving size: I wedge).

CALORIES 288 (30% from fat); FAT 9.7g (sat 3.8g, mono 3g, poly 2.3g); PROTEIN 4g; CARB 50.3g; FIBER 0.6g; CHOL 8mg; IRON I mg; SODIUM 165mg; CALC 90 mg (From Magazine)

Recipe by: Cooking Light Magazine August 1997 Posted to Digest eat-lf.v097.n202 by Irene DiGiuseppe <irene@...> on Aug 10, 1997

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