- 40 reduced-calorie chocolate wafers
- 2 tablespoons sugar
- 2 tablespoons stick margarine, melted
- 1 large egg white
- Cooking spray
- 4 cups vanilla low-fat frozen yogurt
- 1 cup chopped pitted sweet cherries
- 1/2 cup semisweet chocolate minichips
- 1/2 cup black cherry preserves, melted
- calories 288
- caloriesfromfat 30 %
- fat 9.7 g
- satfat 3.8 g
- monofat 3 g
- polyfat 2.3 g
- protein 4 g
- carbohydrate 50.3 g
- fiber 0.6 g
- cholesterol 8 mg
- iron 1 mg
- sodium 165 mg
- calcium 90 mg
How to Make It
Preheat oven to 350°.
Place cookies in a food processor; process until crumbly. Add sugar, 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 8 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
Place an extra-large bowl in freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling.
Spoon yogurt into chilled bowl. Stir cherries and minichips into yogurt; freeze 30 minutes or just until set but not solid.
Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften.