Peach Melba Pie

Ingredients

• 1 large egg white 
• 4 cups vanilla yogurt frozen low-fat
• 2 teaspoons juice of lemon 
• 2 tablespoons butter melted
• 1.5 cups peaches peeled thinly sliced
• 8 servings raspberry sauce 
• 3 tablespoons sugar 
• 40  vanilla wafers reduced-calorie

Equipment

• food processor
• bowl
• paper towels
• oven
• wire rack
• plastic wrap

Directions

1. Preheat oven to 35
2. Place cookies in a food processor; process until crumbly.
3. Add margarine and egg white, and pulse 5 times or just until moist. Press the crumb mixture evenly into a 9-inch pie plate coated with cooking spray.
4. Bake at 350 for 8 minutes, and cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
5. Place an extra-large bowl in freezer.
6. Remove yogurt from freezer, and let stand at room temperature while crust is cooling.
7. Wipe out food processor bowl with a paper towel; add peaches, sugar, and lemon juice. Process until smooth. Spoon yogurt into chilled extra-large bowl. Fold in peach mixture until well-blended; freeze 30 minutes or just until set but not solid.
8. Spoon yogurt mixture into prepared crust; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm.
9. Place the pie in refrigerator 30 minutes before serving to soften.
10. Serve pie with Raspberry Sauce.