Recipe - Chocolate Chip-Cherry Pie

40 Reduced Calorie Chocolate
Wafers
2 tablespoon Sugar
2 tablespoon Stick Margarine; Melted
1 lg Egg White
Vegetable Cooking Spray
4 cup LowFat Frozen Yogurt;
Vanilla
1 Ci Pitted Sweet Cherries;
Chopped
One half cup Semisweet Chocolate Chips;
Minichips
One half cup Black Cherry Preserves;
Melted

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
ure evenly into a 9inch pie late coated with cooking spray. Bake at 350'
for 8 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.

Place an extralarge bowl in freezer. Remove yogurt from freezer; let stand
at room temperature while crust is cooling4. 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. Yield: 9 servings (serving size: I wedge).

CALORIES 288 (30% from fat); FAT 9.7g (sat 3.8g, mono 3g, poly 2.3g);
PROTEIN 4g; CARB 50.3g; FIBER 0.6g; CHOL 8mg; IRON I mg; SODIUM 165mg; CALC
90 mg (From Magazine)

Recipe by: Cooking Light Magazine August 1997 Posted to Digest
eatlf.v097.n202 by Irene DiGiuseppe irene@1starnet.com on Aug 10, 1997