Recipe - Frosty Pumpkin Pie

3 tablespoon Margarine or butter
1 L/2 cups graham cracker
crurnbs
1 cup Canned pumpkin
One fourth cup Firmly packed brown sugar
1 One half teaspoon Pumpkm ple spice
1 qt (4 cups) frozen lowfat
vanilla yogurt, softened

Heat oven to 375!F. Melt margarine in small saucepan. Remove from heat;
stir in graham cracker crumbs. Reserve 1 tablespoon crumb mixture. Press
remaining crumb mixture evenly in bottom and up sides of 9inch pie pan.
Bake at 375!F. for 8 to 10 minutes or until light golden brown. Cool. In
large bowl, combine pumpkin, brown sugar and pumpkin pie spice; blend well.
Fold in softened yogurt until well blended. Pour into baked crust. Sprinkle
reserved crumbs over top. Freeze 2 hours or until firm. Let stand at room
temperature at least 15 minutes before serving.8 to 10 servings.

A quartet of herbs are superflavor boosters (and salt substitutes) in this
speedier version of Thanksgiving turkey.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini