Recipe - Strawberry-Swirl Frozen Pie

40 ReducedCalorie Vanilla
Wafers
2 tablespoon Sugar
2 tablespoon Stick Margarine; Melted
1 lg Egg White
Vegetable Cooking Spray
3 cup Strawberry LowFat Frozen
Yogurt
1 One half cup Sliced Strawberries
3 tablespoon Sugar
1 cup Cool Whip Lite

1.Preheat oven to 350'.

2. Place cookies in a food processor; process until crumbly. Add 2
tablespoons sugar, margarine, and egg white; pulse 5 times or just until
moist. Press 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.

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

4. Combine strawberries and 3 tablespoons sugar in a large bowl; stir well.
Let stand 20 minutes or until juicy. Wipe out food processor bowl with a
paper towel. Add sugared strawberries, and process just until finely
chopped.

5. Spoon yogurt into chilled extralarge bowl; fold in strawberry mixture
until wellblended. Freeze 30 minutes or just until set but not solid.

6. Spoon yogurt mixture into prepared crust; freeze until set. Cover with
plastic wrap; freeze 6 hours or until firm.

7. Place pie in refrigerator 30 minutes before serving to soften. Serve
with whipped topping.

Yield: 8 servings (serving size: I wedge and 2 tablespoons topping).

CALORIES 237 (29% from fat); FAT 7.7g (sat 2.7g, mono 2. Ig, poly 2.4g);
PROTEIN 4.2g; CARB 40.6g; FIBER 1.7g; CHOL 7mg; IRON 0.2mg; SODIUM 157mg;
CALC 80mg (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