Frozen Strawberry Daiquiri Pie

recipe
Substitute apple juice or white grape juice for rum, if desired.

Yield:

8 servings (serving size: 1 wedge and 3 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 257
Caloriesfromfat 23 %
Fat 6.5 g
Satfat 2.2 g
Monofat 1 g
Polyfat 2 g
Protein 4.4 g
Carbohydrate 39.7 g
Fiber 1.2 g
Cholesterol 9 mg
Iron 0.8 mg
Sodium 177 mg
Calcium 104 mg

Ingredients

40 graham crackers (10 full cracker sheets)
2 tablespoons sugar
2 tablespoons stick margarine, melted
1 large egg white
Cooking spray
4 cups vanilla low-fat frozen yogurt
1/3 cup frozen strawberry daiquiri concentrate, undiluted
3 tablespoons white rum

Preparation

Preheat oven to 350°.

Place crackers in a food processor; process until crumbly. Add sugar, margarine, and egg white; pulse 5 times or just until moist. Press crumb mixture 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 pie- crust 30 minutes.

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

Spoon yogurt into chilled extra-large bowl. Gently fold concentrate and rum into yogurt. Freeze 45 minutes or just until set but not solid. Spoon yogurt mixture into prepared crust; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm.

Place the pie in refrigerator 30 minutes before serving to soften. Serve pie with Strawberry-Rum Sauce.

Note:

August 1997
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