Peach Melba Pie

Name: Peach Melba Pie
Ingredients: 40 reduced-calorie vanilla wafers; 2 tablespoons stick margarine, melted; 1 large egg white; Cooking spray; 4 cups vanilla low-fat frozen yogurt; 1 1/2 cups thinly sliced peeled peaches; 3 tablespoons sugar; 2 teaspoons lemon juice

8 ingredients

6 steps

Ingredients

40 reduced-calorie vanilla wafers
2 tablespoons stick margarine, melted
1 large egg white
Cooking spray
4 cups vanilla low-fat frozen yogurt
1 1/2 cups thinly sliced peeled peaches
3 tablespoons sugar
2 teaspoons lemon juice

Directions

1

Preheat oven to 350°.
2

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 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.
3

Place an extra-large bowl in freezer. Remove yogurt from freezer, and let stand at room temperature while crust is cooling.
4

Wipe out food processor bowl with a paper towel; add peaches, sugar, and lemon juice. Process until smooth. Spoon yogurt into chilled extra-large bowl. Fold in peach mixture until well-blended; freeze 30 minutes or just until set but not solid.
5

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

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