Peach Melba Pie

By Lv2Cook

Ingredients

• 40 reduced-calorie vanilla wafers
• 2 tablespoons stick margarine melted
• 1 large egg white
• Cooking spray
• 4 cups vanilla low-fat frozen yogurt
• 1 1/2 cups thinly sliced peeled peaches
• 3 tablespoons sugar
• 2 teaspoons lemon juice
• Raspberry Sauce
• RASPBERRY SAUCE
• 1/2 cup seedless raspberry jam
• 1 tablespoon lemon juice
• 2 1/2 cups fresh raspberries

Preparation

Step 1

Preheat oven to 350º.

Place cookies in a food processor; process until crumbly. Add margarine and egg white, and pulse 5 times or just until moist. Press the crumb mixture evenly 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, and let stand at room temperature while crust is cooling.

Wipe out food processor bowl with a paper towel; add peaches, sugar, and lemon juice. Process until smooth. Spoon yogurt into chilled extra- large bowl. Fold in peach mixture until well-blended; 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 the pie in refrigerator 30 minutes before serving to soften. Serve pie with Raspberry Sauce.

Serving Size: 1 wedge and 3 tablespoons sauce
____________________

To Make Raspberry Sauce:

Melt jam over low heat in a small saucepan; stir in lemon juice. Combine jam mixture and raspberries in a bowl; stir gently to combine. Serve warm or at room temperature.

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