Preheat oven to 350. Place crackers in a food processor; process until crumbly. Add sugar, margarine, and egg white; pulse 5 times or just until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 for 8 minutes, and cool on a wire rack 15 minutes. Freeze piecrust 30 minutes. Place an extra-large bowl in freezer. Remove yogurt and daiquiri concentrate from freezer; let stand at room temperature while crust is cooling. 4. Spoon yogurt into chilled extra -large bowl. Gently fold concentrate and rum into yogurt. Freeze 45 minutes or just until 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 Strawberry-Rum Sauce. Yield: 8 servings (serving size: I wedge and 3 tablespoons sauce). CALORIES 257 (23% from fat); FAT 6.5g (sit 2.29, mono 1.0g, poly 2g); PROTEIN 4.4g; CARB 39.7g; FIBER 1.2g; CHOL 9mg; IRON 0.8mg; SODIUM 177mg; CALC 104mg (from Magazine) NOTES : Substitute apple juice or white grape juice for rum, if desired. Recipe by: Cooking Light Magazine August 1997 Posted to Digest eat-lf.v097.n202 by Irene DiGiuseppe on Aug 10, 1997