Chocolate Chip-Cherry Pie

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 30%
  • Fat: 9.7g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2.3g
  • Protein: 4g
  • Carbohydrate: 50.3g
  • Fiber: 0.6g
  • Cholesterol: 8mg
  • Iron: 1mg
  • Sodium: 165mg
  • Calcium: 90mg

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

Preparation

  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.
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