Frozen Strawberry Daiquiri Pie

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

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Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 23%
  • Fat: 6.5g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 2g
  • Protein: 4.4g
  • Carbohydrate: 39.7g
  • Fiber: 1.2g
  • Cholesterol: 9mg
  • Iron: 0.8mg
  • Sodium: 177mg
  • Calcium: 104mg


  • 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
  • Strawberry-Rum Sauce


  1. Preheat oven to 350°.
  2. 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.
  3. Place an extra-large bowl in freezer. Remove yogurt and daiquiri concentrate from freezer; let stand at room temperature while crust is cooling.
  4. 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.
  5. Place the pie in refrigerator 30 minutes before serving to soften. Serve pie with Strawberry-Rum Sauce.
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