Strawberry-swirl frozen pie

8 Servings

Ingredients

Quantity Ingredient
40 Reduced-Calorie Vanilla Wafers
2 tablespoons Sugar
2 tablespoons Stick Margarine; Melted
1 large Egg White
Vegetable Cooking Spray
3 cups Strawberry Low-Fat Frozen Yogurt
1½ cup Sliced Strawberries
3 tablespoons Sugar
1 cup Cool Whip Lite

Directions

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 <irene@...> on Aug 10, 1997

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