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Peach Melba Pie

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

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
  • Raspberry Sauce

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

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

  4. 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.

  5. Spoon yogurt mixture into prepared crust; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm.

  6. Place the pie in refrigerator 30 minutes before serving to soften. Serve pie with Raspberry Sauce.