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Cookbook
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Desserts
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Recipe
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Frozen Pumpkin Yogurt Pie
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| Serves 10 |
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Preparation time 20 minutes
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| Freeze time 6 hours |
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¾ cup canned pumpkin
¼ cup honey
½ tsp. cinnamon
¼ tsp. ground ginger
¼ tsp. salt
1/8 tsp. nutmeg |
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1/8 tsp. ground cloves
1 quart vanilla nonfat
frozen yogurt- softened
1 baked 9-inch Graham
cracker crust (see recipe below)
whipped topping (optional)
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Combine pumpkin, honey, cinnamon, ginger, salt, nutmeg and cloves in a mixing bowl and blend well. Add frozen vanilla yogurt and blend well. Pour into pie shell. Freeze for six hours.
Cut into 10 pieces. Garnish with light whipped topping if desired.
Nutrition Facts Per Serving (without whipped topping): 268 Calories, 7 g Total Fat, 63 Calories from Fat, 1 g Saturated Fat, 293 mg Sodium, not a significant source of Cholesterol.
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Graham Cracker Crust
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Serves 10
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Preparation time 20 minutes
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Cooking time 35 minutes
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Lightly spray pie plate with nonstick cooking spray. In a mixing bowl, combine cracker crumbs and margarine until moist. Press into pie plate.
Bake at 350º F for 10 minutes. Let cool. Chill in refrigerator. Fill.
Nutrition Facts Per Serving (for crust only): 136 Calories, 7 g Total Fat, 63 calories from Fat, 1 g Saturated Fat, 183 mg Sodium, not a significant source of Cholesterol.
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