44 Oatmeal Crunch Graham
-Crackers (11 Full Cracker
-Sheets)
2 tb Sugar
1 tb Stick Margarine; Melted
1 lg Egg White
Vegetable Cooking Spray
4 c Vanilla Low-Fat Frozen
-Yogurt
1/2 c Lemonade; Frozen
-Concentrate, Thawed,
-Undiluted
Blueberry Sauce
1. Preheat oven to 350′.
2. Place crackers in a food processor, and 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.
3. Place an extra-large bowl in freezer. Remove yogurt from freezer; let
stand at room temperature while crust is cooling.
4. Spoon yogurt into chilled extra-large bowl. Fold lemonade concentrate
into yogurt; freeze 30 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.
5. Place pie in refrigerator 30 minutes before serving to soften. Serve pie
with Blueberry Sauce.
Yield: 8 servings (serving size: I wedge and 3 tablespoons sauce).
CALORIES 260 (18% from fat); FAT 5.2g (sat 2.1g, mono 1.2g, poly 1.7g);
PROTEIN 4.7g; CARB 50.3g; FIBER 1.6g; CHOL 9mg; IRON 0.8mg; SODIUM 153mg;
CALC 104mg (from Magazine)
Yields
8 Servings