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Strawberry-Swirl Frozen Pie

Yield 8 servings (serving size: 1 wedge and 2 tablespoons topping)

Ingredients

  • 40 reduced-calorie vanilla wafers
  • 2 tablespoons sugar
  • 2 tablespoons stick margarine, melted
  • 1 large egg white
  • Cooking spray
  • 3 cups strawberry low-fat frozen yogurt
  • 1 1/2 cups sliced strawberries
  • 3 tablespoons sugar
  • 1 cup frozen reduced-calorie whipped topping, thawed

Nutrition Information

  • calories 237
  • caloriesfromfat 29 %
  • fat 7.7 g
  • satfat 2.7 g
  • monofat 2.1 g
  • polyfat 2.4 g
  • protein 4.2 g
  • carbohydrate 40.6 g
  • fiber 1.7 g
  • cholesterol 7 mg
  • iron 0.2 mg
  • sodium 157 mg
  • calcium 80 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place cookies in a food processor; process until crumbly. Add 2 tablespoons sugar, margarine, and egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.

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

  4. Combine strawberries and 3 tablespoons sugar in a large bowl; stir well. Let stand 20 minutes or until juicy. Wipe out food processor bowl with a paper towel. Add sugared strawberries, and process just until finely chopped.

  5. Spoon yogurt into chilled extra-large bowl; fold in strawberry mixture until well-blended. Freeze 30 minutes or just until set but not solid.

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

  7. Place pie in refrigerator 30 minutes before serving to soften. Serve with whipped topping.