Strawberry Daiquiri Pie
This can be made the day before!

Serves 10

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 - 14 ounce can fat-free sweetened condensed milk (not evaporated milk)
• 1/2 cup frozen strawberry daiquiri mix concentrate, thawed
• 1 cup frozen strawberries in light syrup, thawed
• 2 cups light frozen whipped topping, thawed
• Fresh or frozen sliced strawberries and thin lemon slices for garnish

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.

Beat the sweetened condensed milk and daiquiri mix on low speed of electric mixer. Add frozen strawberries and beat until well blended. Fold in whipped topping and pour into prepared crust. Cover with plastic wrap and freeze overnight. Garnish with strawberry slices and thin slices of lemon.

Per Serving: 338 Calories; 4g Fat (11.8% calories from fat); trace Saturated Fat; 5g Protein; 70g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 247mg Sodium. Exchanges: 1/2 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 2 1/2 Other Carbohydrates.

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