Frozen strawberry daiquiri pie with strawberry-rum sauce

8 Servings

Ingredients

Quantity Ingredient
40 Graham Crackers (10 Full Cracker Sheets)
2 tablespoons Sugar
2 tablespoons Stick Margarine; Melted
1 large Egg White
Vegetable Cooking Spray
4 cups Vanilla Low-Fat Frozen Yogurt
⅓ cup Frozen Strawberry Daiquiri Concentrate, Undiluted
3 tablespoons White Rum
Strawberry-Rum Sauce

Directions

Preheat oven to 350'.

Place crackers in a food processor; process until crumbly. Add sugar, margarine, and egg white; pulse 5 times or just until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350' for 8 minutes, and cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.

Place an extra-large bowl in freezer. Remove yogurt and daiquiri concentrate from freezer; let stand at room temperature while crust is cooling. 4. Spoon yogurt into chilled extra ' -large bowl. Gently fold concentrate and rum into yogurt. Freeze 45 minutes or just until 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 Strawberry-Rum Sauce.

Yield: 8 servings (serving size: I wedge and 3 tablespoons sauce).

CALORIES 257 (23% from fat); FAT 6.5g (sit 2.29, mono 1.0g, poly 2g); PROTEIN 4.4g; CARB 39.7g; FIBER 1.2g; CHOL 9mg; IRON 0.8mg; SODIUM 177mg; CALC 104mg (from Magazine)

NOTES : Substitute apple juice or white grape juice for rum, if desired.

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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