The best delicious Peach Melba Pie With Raspberry Sauce recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Peach Melba Pie With Raspberry Sauce recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Peach Melba Pie With Raspberry Sauce.
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40 Reduced-Calorie Vanilla
-Wafers
2 tb Stick Margarine; Melted
1 lg Egg White
Vegetable Cooking Spray
4 c Vanilla Low-Fat Frozen
-Yogurt
1 1/2 c Peaches; Peeled, Thinly
-Slice
3 tb Lemon Juice
Raspberry Sauce
Preheat oven to 350′.
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 350 for 8
minutes, cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
Place an extra-large bowl in freeze 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 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.
Yield: 8 servings (serving size- 1 wedge and 3 ablespoons sauce).
CALORIES 301 (21% from fat); FAT 7.2g (sat 2.3g, mono 2.1g, poly2.2g);
PROTEIN 5.1g; CAU 58.1g, FIBER4.1g; CHOL 9m ; IRON 0.3xng; SODIUM 166mg;
CALC 103nig 9 (from Magazine)
Yields
8 Servings
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