Peach Melba Pie
Yield: 8 servings (serving size: 1 wedge and 3 tablespoons sauce)
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Amount per serving
- Calories: 301
- Calories from fat: 21%
- Fat: 7.2g
- Saturated fat: 2.3g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 2.2g
- Protein: 5.1g
- Carbohydrate: 58.1g
- Fiber: 4.1g
- Cholesterol: 9mg
- Iron: 0.3mg
- Sodium: 166mg
- Calcium: 103mg
- 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
- 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.
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Peach Melba Pie Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Freezable, Kid-Friendly, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Dairy, Fruits
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Food Processor, Bake
- OCCASION: Father's Day, July 4th, Birthdays/Anniversaries
- PUBLICATION: Cooking Light