- 8
Ingredients
- 1 Tbsp butter
- 1/4 cups sliced almonds
- 3/4 cups graham cracker crumbs
- 1 servings butter-flavor cooking spray
- 2 cups raspberries
- 1/4 cups sugar
- 1/4 tsp almond extract, optional
- 2 cups low-fat frozen yogurt, vanilla
Preparation
Step 1
POINTS Value: 3
Servings: 8
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy
Melt butter in a small saucepan. Add almonds and cook over medium-low heat, stirring, until very lightly browned, about 1 to 2 minutes. Spoon almond mixture into a small bowl; add cracker crumbs and stir well.
Lightly coat a 9-inch, freezer-proof glass pie dish with cooking spray. Add crumb mixture, spreading in a thin even layer on bottom and 1/4 of the way up the sides; place dish in freezer for 1 hour.
Combine raspberries and sugar in a medium bowl. Press down with the back of a fork to lightly mash berries; stir in almond extract. Add frozen yogurt by heaping spoonfuls; cut yogurt in with a fork to blend, but don't stir to a soft sauce-like mixture.
Quickly spoon raspberry mixture into frozen crust; return to freezer for 3 to 4 hours. Cut into 8 wedges to serve. Yields 1 slice per serving.
Notes
For the best flavor and texture, make this pie the day you'll serve it.