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Peach Melba Pie

Peach Melba Pie

Cooking Light AUGUST 1997

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


  • 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.

Nutritional Information

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

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Peach Melba Pie recipe