Try this Frozen Butterfinger Pie recipe, or contribute your own.
Suggest a better description(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
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Serving Size: 1 Serving (1007g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1057 | ||
Calories from Fat: 24 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 18.2mg | 6 % | |
Sodium 621.3mg | 21 % | |
Potassium 1815.9mg | 48 % | |
Total Carbohydrate 219.7g | 65 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 219.7g | ||
Protein 43.5g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1057
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