Tropical Sundae Pie

Cooking Light
8 servings (serving size: 1 wedge)


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1 1/2 cups diced fresh pineapple
1/4 cup sugar
3 tablespoons white rum
24 gingersnaps
1 tablespoon stick margarine, melted
1 large egg white
Cooking spray
4 cups vanilla low-fat frozen yogurt
2 tablespoons sliced almonds, toasted
2 tablespoons flaked sweetened coconut, toasted
Fresh pineapple chunks (optional)


Combine the diced pineapple and sugar in a small saucepan; bring to a boil. Cook over medium heat 10 minutes or until reduced to 1 cup. Remove from heat, and stir in rum. Cool completely; set aside.

Preheat oven to 350°.

Place gingersnaps in a food processor; process until crumbly. Add margarine and egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350° for 7 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.

Place an extra-large bowl in freezer. Remove yogurt from freezer, and let stand at room temperature while the crust is cooling.

Spoon yogurt into chilled extra-large bowl; fold in pineapple mixture. Freeze 30 minutes or just until set but not solid. Spoon yogurt mixture into prepared crust. Sprinkle mixture with almonds and coconut; freeze until set. Cover with plastic wrap, and freeze 6 hours or until firm.

Place pie in refrigerator 30 minutes before serving to soften. Garnish with pineapple chunks, if desired.

Created date

August 1997

Nutritional Information

Calories 281
Caloriesfromfat 29 %
Fat 8.7 g
Satfat 3.1 g
Monofat 2.9 g
Polyfat 2.2 g
Protein 5.1 g
Carbohydrate 43.2 g
Fiber 0.7 g
Cholesterol 18 mg
Iron 1.4 mg
Sodium 91 mg
Calcium 139 mg