Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Combine the diced pineapple and sugar in a small saucepan; bring to a boil. Cook over medium heat 10 minutes or until reduced to I cup. Remove from heat, and stir in rum. Cool completely, set aside. Preheat oven to 350. Place gingersnaps in a food processor; process until crumbly. Add margarine and egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350 for 7 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes. Place an extra-large bowl in freezer. Remove yogurt from freezer, and let stand at room temperature while the crust is cooling. Spoon yogurt into chilled extra-large bowl; fold in pineapple mixture. Freeze 30 minutes or just until set but not solid. Spoon yogurt mixture into prepared crust. Sprinkle mixture with almonds and coconut; freeze until set. Cover with plastic wrap, and freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften. Garnish with pineapple chunks, if desired. Yield: 8 servings (serving size: 1 wedge). CALORIES 281 (29% from fat); FAT 8.7g (sat 3. 1 g, mono 2.9g, poly 2.2g); PROTEIN 5.1g; CARB 43.2g; FIBER 0.7g; CHOL 18mg; IRON 1.4mg; SODIUM 91 mg; CALC 139mg (from Magazine) Recipe by: Cooking Light Magazine / August 1997 Posted to Digest eat-lf.v097.n202 by Irene DiGiuseppe on Aug 10, 1997
