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Frozen Butterfinger Pie

Source of Recipe

Cooking Light Magazine


Recipe Introduction

Plan ahead...needs to chill at least 3 hours. YIELD: 9 servings

40 chocolate graham crackers (10 full cookie sheets)
1-1/2 T. stick margarine, melted
1 large egg white
Cooking spray
4 c. vanilla fat-free frozen yogurt
3 T. light-colored corn syrup
3 T. creamy peanut butter
1 T. fat-free milk
1 (2.1-ounce) chocolate-covered crispy peanut-buttery candy bar (such as Butterfinger), chopped

1. Preheat oven to 350 degrees.

2. Place graham crackers in a food processor; pulse until crumbly. Add margarine and egg white; pulse until moist. Press crumb mixture intoa 9-inch pie plate coated with cooking spray. Bake at 350 degrees for8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes.

3. Remove yogurt from freezer, and let stand at room temperature for15 minutes to soften. Spoon half of yogurt into prepared crust.

4. Combine the corn syrup, peanut butter, and milk in a small bowl,stirring until smooth. Drizzle half of the peanut butter mixture overthe yogurt in crust. Sprinkle with half of chopped candy bar.

5. Repeat the procedure with remaining yogurt, peanut butter mixture, and candybar. Cover with plastic wrap, and freeze for 3 hours or until firm.

One serving equals: Calories 230 (30% from fat); Fat 7.6 g (Saturated .5g); Protein 6.1g; Carbohydrate 36.6g; Fiber 1g; Cholesterol 2mg; Sodium 221mg