Frozen Strawberry Daiquiris
INGREDIENTS:
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
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
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.