Frozen Pumpkin Yogurt Pie
mmm - The great taste of pumpkin and spices with creamy yogurt.

Servings: 8

Crust:
• 1 1/4 cups low-fat graham cracker crumbs (about 8 full cookie sheets)
• 2 1/2 tablespoons light margarine or non-saturated fat margarine, melted
• 1/4 cup sugar
• Cooking oil spray

Filling:
• 1/2 gallon fat-free vanilla frozen yogurt, softened
• 1 cup pumpkin, canned
• 1/2 cup brown sugar, firmly packed
• 1 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon orange juice

To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking oil spray; chill until firm.

To prepare filling, combine vanilla yogurt, pumpkin, brown sugar, ginger, cinnamon, and nutmeg. Pour into prepared crust. Freeze until ready to serve.

Per Serving: 410 Calories; 4g Fat (7.7% calories from fat); trace Saturated Fat; 11g Protein; 89g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 381mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 3 1/2 Other Carbohydrates.

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