Recipe by Cooking Light August 1997


Recipe Summary test

9 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Place cookies in a food processor; process until crumbly. Add 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.

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

  • Spoon yogurt into chilled bowl. Stir cherries and minichips into yogurt; freeze 30 minutes or just until set but not solid.

  • Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften.

Nutrition Facts

288 calories; calories from fat 30%; fat 9.7g; saturated fat 3.8g; mono fat 3g; poly fat 2.3g; protein 4g; carbohydrates 50.3g; fiber 0.6g; cholesterol 8mg; iron 1mg; sodium 165mg; calcium 90mg.