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!
Hello my friends, this Peach Melba Pie With Raspberry Sauce recipe will not disappoint, I promise! Made with simple ingredients, our Peach Melba Pie With Raspberry Sauce is amazingly delicious, and addictive, everyone will be asking for more Peach Melba Pie With Raspberry Sauce.
What Makes This Peach Melba Pie With Raspberry Sauce Recipe Better?
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.
Ready to make this Peach Melba Pie With Raspberry Sauce Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
40 Reduced-Calorie Vanilla
2 tb Stick Margarine; Melted
1 lg Egg White
Vegetable Cooking Spray
4 c Vanilla Low-Fat Frozen
1 1/2 c Peaches; Peeled, Thinly
3 tb Lemon Juice
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)