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Cherry: Chocolate Chip-Cherry Pie

Source of Recipe

Cooking Light Magazine, August 1997


List of Ingredients

40 reduced-calorie chocolate wafers
2 tablespoons sugar
2 tablespoons stick margarine -- melted
1 large egg white
4 cups vanilla low-fat frozen yogurt
1 cup chopped pitted sweet cherries
1/2 cup semisweet chocolate minichips
1/2 cup black cherry preserves -- melted


Recipe

Preheat oven to 350ºF. Place cookies in a food processor; process until crumbly. Add sugar, margarine, and egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350ºF for 8 minutes: cool on a wire rack 15 minutes. Freeze pie crust 30 minutes. Place an extra-large bowl in freezer.

Remove yogurt from freezer; let stand at room temperature while crust is cooling. 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: 3 servings