Chocolate Chip-cherry Pie

  • on July 25, 2007
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Ingrients & Directions

40 Reduced Calorie Chocolate
2 tb Sugar
2 tb Stick Margarine; Melted
1 lg Egg White
Vegetable Cooking Spray
4 c Low-Fat Frozen Yogurt;
1 Ci Pitted Sweet Cherries;
1/2 c Semisweet Chocolate Chips;
1/2 c Black Cherry Preserves;

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)

9 Servings

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