Peach Melba Pie

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 301
Caloriesfromfat 21 %
Fat 7.2 g
Satfat 2.3 g
Monofat 2.1 g
Polyfat 2.2 g
Protein 5.1 g
Carbohydrate 58.1 g
Fiber 4.1 g
Cholesterol 9 mg
Iron 0.3 mg
Sodium 166 mg
Calcium 103 mg

Ingredients

40 reduced-calorie vanilla wafers
2 tablespoons stick margarine, melted
1 large egg white
Cooking spray
4 cups vanilla low-fat frozen yogurt
1 1/2 cups thinly sliced peeled peaches
3 tablespoons sugar
2 teaspoons lemon juice

Preparation

Preheat oven to 350°.

Place cookies in a food processor; process until crumbly. Add margarine and egg white, and pulse 5 times or just until moist. Press the crumb mixture evenly 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 piecrust 30 minutes.

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

Wipe out food processor bowl with a paper towel; add peaches, sugar, and lemon juice. Process until smooth. Spoon yogurt into chilled extra-large bowl. Fold in peach mixture until well-blended; freeze 30 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 Raspberry Sauce.

Note:

August 1997
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