DIABETIC COOKING'S Raspberry & Cream Frozen Yogurt Pie Crust: 7 chocolate graham crackers (may substitute honey grahams) cup sugar substitute (suggest sucralose based substitute) 3-4 tablespoons unsalted butter, melted Filling: 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: Calories 160 Total Fat (grams) 5 Saturated fat (grams) 3 Protein (grams) 5 Carbohydrate (grams) 24 Dietary Fiber (grams) <1 Sodium (milligrams) 249
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