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Title: Peach Melba Pie with Raspberry Sauce Categories: Desserts, Desserts, Frozen, Eat lf mail Yield: 8 Servings 40 Reduced-Calorie Vanilla -Wafers 2 tb Stick Margarine; Melted 1 lg Egg White Vegetable Cooking Spray 4 c Vanilla Low-Fat Frozen -Yogurt 1 1/2 c Peaches; Peeled, Thinly -Slice 3 tb Lemon Juice Raspberry Sauce Preheat oven to 350'. Place cookies in a food processor; process until crumbly. Add margarine and egg white, and pulse 5 times or just until moist. Press the 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. Place an extra-large bowl in freeze Remove yogurt from freezer, and let stand at room temperature while crust is cooling. Wipe out food processor bowl with a paper towel-, add Peaches, sugar and lemon juice. Process until smooth Spoon yogurt into chilled extra-large bowl. Fold in peach mixture until well blended; freeze 30 minutes or just 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 Raspberry Sauce. Yield: 8 servings (serving size- 1 wedge and 3 ablespoons sauce). CALORIES 301 (21% from fat); FAT 7.2g (sat 2.3g, mono 2.1g, poly2.2g); PROTEIN 5.1g; CAU 58.1g, FIBER4.1g; CHOL 9m ; IRON 0.3xng; SODIUM 166mg; CALC 103nig 9 (from Magazine) Recipe by: Cooking Light Magazine August 1997 Posted to Digest eat-lf.v097.n202 by Irene DiGiuseppe |