Side Pannel
Frozen Strawberry Daiquiri Pie with Strawberry-Rum Sauce
Frozen Strawberry Daiquiri Pie with Strawberry-Rum Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Frozen
Ingredients List
- 40 Graham Crackers (10 Full
- -Cracker Sheets)
- 2 tb Sugar
- 2 tb Stick Margarine; Melted
- 1 lg Egg White
- Vegetable Cooking Spray
- 4 c Vanilla Low-Fat Frozen
- -Yogurt
- 1/3 c Frozen Strawberry Daiquiri
- -Concentrate, Undiluted
- 3 tb White Rum
- Strawberry-Rum Sauce
Directions
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 9-inch 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 extra-large 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 Strawberry-Rum 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.
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 9-inch 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 extra-large 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 Strawberry-Rum 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.
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