40 Chocolate grapham crackers;
-(10 full cookie sheets)
1 1/2 tb Butter or margarine melted
1 lg Egg white
Cooking spray
4 c Vanilla fat-free yogurt
3 tb Light-colored corn syrup
1 tb Fat-free milk
3 tb Creamy peanut butter; (I
-have chunky so that’s what
-I used)
1 Chocolate-covered; (2.1 oz.)
-crispy peanut-buttery candy
-bar (i.e. Butterfinger)
-chopped
(Cooking Light Magazine 3/99)
1. Preheat oven to 350.
2. Place graham crackers in food procesor; pulse until crumbly. Add butter
and egg white;pulse until moist. Press crumb mixture into 9″ pie plate
coated with cooking spray. Bake for 8 minutes. Cool on wire rack for 15
minutes. Freeze for 15 minutes.
3. Remove yogurt from freezer and let stand at room temperature for 15
minutes to soften. spoon half of yogurt into prepared crust.
4. Combine the corny syrup, peanut butter and milk in small bowl, stirring
until smooth. Drizzle half of the peanut butter mixture over the yogurt in
crust. Sprinkle with half of chopped candy bar. Repeat procedure with
remaining yogurt, peanut butter mixture and candy bar. Cover with plastic
wrap and freeze for 3 hours or until firm. Yield: 9 servings (serving size:
1 wedge)
Caolories: 230 (30% from fat): fat 7.6 g (sat 2.5 g, mono 2.8g, poly 1.1g)
protein 6.1 g, carb 36.6, fiber 1 g, chol 5mg, iron 1.4 mg, sodium 221mg,
calc 104mg
Yields
1 servings