1.Preheat oven to 350. 2. Place cookies in a food processor; process until crumbly. Add 2 tablespoons sugar, 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 8 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes. 3. Place an extra-large bowl in freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling. 4. Combine strawberries and 3 tablespoons sugar in a large bowl; stir well. Let stand 20 minutes or until juicy. Wipe out food processor bowl with a paper towel. Add sugared strawberries, and process just until finely chopped. 5. Spoon yogurt into chilled extra-large bowl; fold in strawberry mixture until well-blended. Freeze 30 minutes or just until set but not solid. 6. Spoon yogurt mixture into prepared crust; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. 7. Place pie in refrigerator 30 minutes before serving to soften. Serve with whipped topping. Yield: 8 servings (serving size: I wedge and 2 tablespoons topping). CALORIES 237 (29% from fat); FAT 7.7g (sat 2.7g, mono 2. Ig, poly 2.4g); PROTEIN 4.2g; CARB 40.6g; FIBER 1.7g; CHOL 7mg; IRON 0.2mg; SODIUM 157mg; CALC 80mg (from Magazine) Recipe by: Cooking Light Magazine August 1997 Posted to Digest eat-lf.v097.n202 by Irene DiGiuseppe
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|Serving Size: 1 Serving (87g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 35 (21%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.6mg||0 %|
|Sodium 27.4mg||1 %|
|Potassium 83.1mg||2 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 31.9g|
|Protein 1.5g||2 %|
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Calories per serving: 166
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