Recipe - Frozen Strawberry Daiquiri Pie With Strawberry-Rum Sauce

40 Graham Crackers (10 Full
Cracker Sheets)
2 tablespoon Sugar
2 tablespoon Stick Margarine; Melted
1 lg Egg White
Vegetable Cooking Spray
4 cup Vanilla LowFat Frozen
Yogurt
1/3 cup Frozen Strawberry Daiquiri
Concentrate, Undiluted
3 tablespoon White Rum
StrawberryRum Sauce

Preheat oven to 350'.

Place crackers in a food processor; 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.

Place an extralarge bowl in freezer. Remove yogurt and daiquiri
concentrate from freezer; let stand at room temperature while crust is
cooling. 4. Spoon yogurt into chilled extra ' large bowl. Gently fold
concentrate and rum into yogurt. Freeze 45 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.

Place the pie in refrigerator 30 minutes before serving to soften. Serve
pie with StrawberryRum Sauce.

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

CALORIES 257 (23% from fat); FAT 6.5g (sit 2.29, mono 1.0g, poly 2g);
PROTEIN 4.4g; CARB 39.7g; FIBER 1.2g; CHOL 9mg; IRON 0.8mg; SODIUM 177mg;
CALC 104mg (from Magazine)

NOTES : Substitute apple juice or white grape juice for rum, if desired.

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