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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
40 reduced-calorie vanilla wafers |
2 tablespoons stick margarine, melted |
1 large egg white |
cooking spray |
4 cups vanilla low-fat frozen yogurt |
1 1/2 cups thinly sliced peeled peaches |
3 tablespoons sugar |
2 teaspoons lemon juice |
raspberry sauce |
Directions:
1. Preheat oven to 350°.
2. 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, and cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
3. Place an extra-large bowl in freezer. Remove yogurt from freezer, and let stand at room temperature while crust is cooling.
4. 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 until set but not solid.
5. Spoon yogurt mixture into prepared crust; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm.
6. Place the pie in refrigerator 30 minutes before serving to soften. Serve pie with Raspberry Sauce.
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