Frozen Lemonade Pie with Blueberry Sauce

By Lv2Cook

Ingredients

• 44 oatmeal crunch graham cracker (11 full cracker sheets)
• 2 tablespoons sugar
• 1 tablespoon stick margarine melted
• 1 large egg white
• Cooking spray
• 4 cups vanilla low-fat frozen yogurt
• 1/2 cup thawed lemonade concentrate undiluted
• Blueberry Sauce
• BLUEBERRY SAUCE
• 3/4 cup water
• 1/4 cup sugar
• 2 1/4 teaspoons cornstarch
• 1 1/2 cups blueberries

Preparation

Step 1

Preheat oven to 350º.

Place crackers in a food processor, and 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 350º for 8 minutes, and cool on a wire rack 15 minutes. Freeze piecrust 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 extra-large bowl. Fold lemonade concentrate into yogurt; freeze 30 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 pie in refrigerator 30 minutes before serving to soften. Serve pie with Blueberry Sauce.

Serving Size: 1 wedge and 3 tablespoons sauce
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To Make Blueberry Sauce:

Combine first 3 ingredients in a small heavy saucepan; stir with a whisk. Bring to a boil; cook 1 minute or until thick, stirring constantly. Add blueberries; cook 2 minutes or until bubbly.

Yield: 1 1/2 cups
Serving Size: 3 tablespoons