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Frozen Butterfinger Pie
40 chocolate graham crackers (10 full cookie
sheets)
1 1/2 Tbsp. butter or stick margarine, melted
1 large egg white
Cooking spray
4 cups vanilla fat free frozen yogurt |
3 Tbsp. light-colored corn syrup
3 Tbsp. creamy peanut butter
1 Tbsp. fat free milk
1 (2.1 oz.) chocolate covered crispy peanut buttery candy
bar (such as Butterfinger), chopped |
Preheat oven to 350° F.
Place graham crackers in a food processor; pulse until
crumbly. Add butter and egg white; pulse until moist. Press crumb mixture
into a 9 inch pie plate coated with cooking spray. Bake at 350° for
8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes.
Remove yogurt from freezer, and let stand at room temperature
for 15 minutes to soften. Spoon half of yogurt into prepared crust.
Combine the corn syrup, peanut butter, and milk in a
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
the 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).
CALORIES 230 (30% from fat); FAT 7.6 g (sat 2.5g, mono
2.8g, poly 1.1g); PROTEIN 6.1g; CARB 36.6g; FIBER 1g; CHOL 5 mg; IRON 1.4
mg; SODIUM 221 mg; CALC 104 mg
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