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Chocolate Chip-Cherry Pie

Yield 9 servings (serving size: 1 wedge)

Ingredients

  • 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

Nutrition Information

  • 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

  1. Preheat oven to 350°.

  2. 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.

  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 bowl. Stir cherries and minichips into yogurt; freeze 30 minutes or just until set but not solid.

  5. 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.