Raspberry & Cream Frozen Yogurt Pie
7 chocolate graham crackers (may substitute honey grahams)
cup sugar substitute (suggest sucralose based substitute)
3-4 tablespoons unsalted butter, melted
1 package (8 ounces) fat-free cream cheese
1 container (6 ounces) light raspberry yogurt
1/3 cup sugar substitute
1 teaspoon vanilla
1 container (12 ounces) nonfat whipped topping, thawed
1 cup fresh raspberries (optional)
1. Coat 9-inch pie plate with nonstick cooking spray; set aside.
2. Place graham crackers in plastic bag; crush into fine crumbs with rolling pin. Mix crumbs & cup sugar substitute in small bowl. Stir in butter until crumbs are moistened. Press crumb crust into bottom & slightly up side of prepared pie plate. Refrigerate while making filling.
3. Beat cream cheese, yogurt, 1/3 cup sugar substitute & vanilla in bowl of electric mixer until combined; Add nonfat whipped topping & mix until just combined.
4. Spoon filling into crust & spread to edges. Freeze at least 4 hours or until frozen. Remove from freezer about 20-30 minutes before cutting into slices. Garnish with raspberries, if desired.
Makes 10 servings - Nutrient information per serving:
Total Fat (grams) 5
Saturated fat (grams) 3
Protein (grams) 5
Carbohydrate (grams) 24
Dietary Fiber (grams) <1
Sodium (milligrams) 249