Recipe - Peach Melba Pie With Raspberry Sauce

40 ReducedCalorie Vanilla
Wafers
2 tablespoon Stick Margarine; Melted
1 lg Egg White
Vegetable Cooking Spray
4 cup Vanilla LowFat Frozen
Yogurt
1 One half cup Peaches; Peeled, Thinly
Slice
3 tablespoon Lemon Juice
Raspberry Sauce

Preheat oven to 350'.

Place cookies in a food processor; process until crumbly. Add margarine and
egg white, and pulse 5 times or just until moist. Press the crumb mixture
evenly into a 9inch 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 extralarge bowl in freeze Remove yogurt from freezer, and let
stand at room temperature while crust is cooling.

Wipe out food processor bowl with a paper towel, add Peaches, sugar and
lemon juice. Process until smooth

Spoon yogurt into chilled extralarge bowl. Fold in peach mixture until
well blended; freeze 30 minutes or just 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 Raspberry Sauce.

Yield: 8 servings (serving size 1 wedge and 3 ablespoons sauce).

CALORIES 301 (21% from fat); FAT 7.2g (sat 2.3g, mono 2.1g, poly2.2g);
PROTEIN 5.1g; CAU 58.1g, FIBER4.1g; CHOL 9m ; IRON 0.3xng; SODIUM 166mg;
CALC 103nig 9 (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