Recipe - Frozen Lemonade Pie With Blueberry Sauce

44 Oatmeal Crunch Graham
Crackers (11 Full Cracker
Sheets)
2 tablespoon Sugar
1 tablespoon Stick Margarine; Melted
1 lg Egg White
Vegetable Cooking Spray
4 cup Vanilla LowFat Frozen
Yogurt
One half cup Lemonade; Frozen
Concentrate, Thawed,
Undiluted
Blueberry Sauce

1. Preheat oven to 350'.

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

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

4. Spoon yogurt into chilled extralarge bowl. Fold lemonade concentrate
into yogurt; freeze 30 minutes or just until set but not solid. Spoon
yogurt mixture into prepared crust; freeze until set. Cover with plastic
wrap; freeze 6 hours or until firm.

5. Place pie in refrigerator 30 minutes before serving to soften. Serve pie
with Blueberry Sauce.

Yield: 8 servings (serving size: I wedge and 3 tablespoons sauce).

CALORIES 260 (18% from fat); FAT 5.2g (sat 2.1g, mono 1.2g, poly 1.7g);
PROTEIN 4.7g; CARB 50.3g; FIBER 1.6g; CHOL 9mg; IRON 0.8mg; SODIUM 153mg;
CALC 104mg (from Magazine)

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