Yield: 1 servings
|40 \N||Chocolate grapham crackers; (10 full cookie sheets)|
|1½ tablespoon||Butter or margarine melted|
|1 large||Egg white|
|\N \N||Cooking spray|
|4 cups||Vanilla fat-free yogurt|
|3 tablespoons||Light-colored corn syrup|
|1 tablespoon||Fat-free milk|
|3 tablespoons||Creamy peanut butter; (I have chunky so that's what I used)|
|1 \N||Chocolate-covered; (2.1 oz.) crispy peanut-buttery candy bar (i.e. Butterfinger) chopped|
(Cooking Light Magazine 3/99)
1. Preheat oven to 350.
2. Place graham crackers in food procesor; pulse until crumbly. Add butter and egg white;pulse until moist. Press crumb mixture into 9" pie plate coated with cooking spray. Bake for 8 minutes. Cool on wire rack for 15 minutes. Freeze for 15 minutes. 3. Remove yogurt from freezer and let stand at room temperature for 15 minutes to soften. spoon half of yogurt into prepared crust.
4. Combine the corny syrup, peanut butter and milk in small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat procedure with remaining yogurt, peanut butter mixture and candy bar. Cover with plastic wrap and freeze for 3 hours or until firm. Yield: 9 servings (serving size: 1 wedge)
Caolories: 230 (30% from fat): fat 7⅗ g (sat 2½ g, mono 2.8g, poly 1.1g) protein 6⅒ g, carb 36⅗, fiber 1 g, chol 5mg, iron 1⅖ mg, sodium 221mg, calc 104mg
Posted to EAT-LF Digest by Susan Beale <sbeale@...> on Apr 08, 1999, converted by MM_Buster v2.0l.