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Tropical Sundae Pie

Yield 8 servings (serving size: 1 wedge)

Ingredients

  • 1 1/2 cups diced fresh pineapple
  • 1/4 cup sugar
  • 3 tablespoons white rum
  • 24 gingersnaps
  • 1 tablespoon stick margarine, melted
  • 1 large egg white
  • Cooking spray
  • 4 cups vanilla low-fat frozen yogurt
  • 2 tablespoons sliced almonds, toasted
  • 2 tablespoons flaked sweetened coconut, toasted
  • Fresh pineapple chunks (optional)

Nutrition Information

  • calories 281
  • caloriesfromfat 29 %
  • fat 8.7 g
  • satfat 3.1 g
  • monofat 2.9 g
  • polyfat 2.2 g
  • protein 5.1 g
  • carbohydrate 43.2 g
  • fiber 0.7 g
  • cholesterol 18 mg
  • iron 1.4 mg
  • sodium 91 mg
  • calcium 139 mg

How to Make It

  1. Combine the diced pineapple and sugar in a small saucepan; bring to a boil. Cook over medium heat 10 minutes or until reduced to 1 cup. Remove from heat, and stir in rum. Cool completely; set aside.

  2. Preheat oven to 350°.

  3. Place gingersnaps in a food processor; process until crumbly. Add 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 7 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.

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

  5. Spoon yogurt into chilled extra-large bowl; fold in pineapple mixture. Freeze 30 minutes or just until set but not solid. Spoon yogurt mixture into prepared crust. Sprinkle mixture with almonds and coconut; freeze until set. Cover with plastic wrap, and freeze 6 hours or until firm.

  6. Place pie in refrigerator 30 minutes before serving to soften. Garnish with pineapple chunks, if desired.