Chocolate Chip-Mint Cookies (Modified By Slt)
INGREDIENTS:
40 Reduced Calorie Chocolate
-Wafers
2 tb Sugar
2 tb Stick Margarine; Melted
1 lg Egg White
Vegetable Cooking Spray
4 c Low-Fat Frozen Yogurt;
-Vanilla
1 Ci Pitted Sweet Cherries;
-Chopped
1/2 c Semisweet Chocolate Chips;
-Minichips
1/2 c Black Cherry Preserves;
-Melted
40 Reduced Calorie Chocolate
-Wafers
2 tb Sugar
2 tb Stick Margarine; Melted
1 lg Egg White
Vegetable Cooking Spray
4 c Low-Fat Frozen Yogurt;
-Vanilla
1 Ci Pitted Sweet Cherries;
-Chopped
1/2 c Semisweet Chocolate Chips;
-Minichips
1/2 c Black Cherry Preserves;
-Melted
Preheat oven to 350'.
Place cookies in a food processor; process until crumbly. Add sugar, margarine, and egg white; pulse 5 times or just until moist. Press crumb ure evenly into a 9-inch pie late coated with cooking spray. Bake at 350' for 8 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
Place an extra-large bowl in freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling4. Spoon yogurt into chilled bowl. Stir cherries and minichips into yogurt; freeze 30 minutes or just until set but not solid.
Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften. Yield: 9 servings (serving size: I wedge).
CALORIES 288 (30% from fat); FAT 9.7g (sat 3.8g, mono 3g, poly 2.3g); PROTEIN 4g; CARB 50.3g; FIBER 0.6g; CHOL 8mg; IRON I mg; SODIUM 165mg; CALC 90 mg (From Magazine)
Place cookies in a food processor; process until crumbly. Add sugar, margarine, and egg white; pulse 5 times or just until moist. Press crumb ure evenly into a 9-inch pie late coated with cooking spray. Bake at 350' for 8 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
Place an extra-large bowl in freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling4. Spoon yogurt into chilled bowl. Stir cherries and minichips into yogurt; freeze 30 minutes or just until set but not solid.
Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften. Yield: 9 servings (serving size: I wedge).
CALORIES 288 (30% from fat); FAT 9.7g (sat 3.8g, mono 3g, poly 2.3g); PROTEIN 4g; CARB 50.3g; FIBER 0.6g; CHOL 8mg; IRON I mg; SODIUM 165mg; CALC 90 mg (From Magazine)