Frozen Butterfinger Pie

1 servings

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Frozen Butterfinger Pie Ingredients

40 Chocolate grapham crackers;	3 tb Light-colored corn syrup
1 1/2 tb Butter or margarine melted	1 tb Fat-free milk
1 lg Egg white	3 tb Creamy peanut butter; (I
Cooking spray	1 Chocolate-covered; (2.1 oz.)
4 c Vanilla fat-free yogurt

Instructions for Frozen Butterfinger Pie

(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 7.6 g (sat 2.5 g, mono 2.8g, poly 1.1g) protein 6.1 g, carb 36.6, fiber 1 g, chol 5mg, iron 1.4 mg, sodium 221mg, calc 104mg Posted to EAT-LF Digest by Susan Beale on Apr 08, 1999, converted by MM_Buster v2.0l.

Main Ingredient: PieCuisine: Uncategorized