Chocolate Chip Cherry Pie
Ingredients:
- 40 Chocolate wafers, reduced calorie(5.3oz)
- 2 tb Sugar
- 2 tb Stick Margarine, melted
- 1 lg Egg
- Cooking Spray
- 4 c Vanilla low-fat Yogurt
- 1 c Cherries, pitted,
- 1/2 c Semisweet choco minichips
- 1/2 c Black cherry preserves, melted
Instructions:
Preheat oven to 350 degrees F.
Place cookies in a food processor; process until crumbly. Add sugar,
margarine, and eggwhite; pulse 5 times or just until moist. Press
crumb mixture evenly into a 9-inch pie plate coated with cooking
spray. Bake at 350 degrees for 8 minutes. Freeze piecrust 30 minutes.
Place an extra large bowl in the 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.
