1 1/2 c Fresh Pineapple; Diced
1/4 c Sugar
3 tb White Rum
24 Ginger Snaps
1 tb Stick Margarine; Melted
1 lg Egg White
Vegetable Cooking Spray
4 c Frozen Yogurt; Vanilla, Low
2 tb Sliced Almonds; Toasted
2 tb Sweetened Coconut Flakes;
Fresh Pineapple Chunks;
Combine the diced pineapple and sugar in a small saucepan; bring to a boil.
Cook over medium heat 10 minutes or until reduced to I cup. Remove from
heat, and stir in rum. Cool completely, set aside.
Preheat oven to 350′.
Place gingersnaps in a food processor; process until crumbly. Add margarine
and egg white; pulse 5 times or just until moist. Press crumb mixture
evenly into a 9-inch pie plate coated with cooking spray. Bake at 350′ for
7 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
Place an extra-large bowl in freezer. Remove yogurt from freezer, and let
stand at room temperature while the crust is cooling.
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Spoon yogurt into chilled extra-large bowl; fold in pineapple mixture.
Freeze 30 minutes or just until set but not solid. Spoon yogurt mixture
into prepared crust. Sprinkle mixture with almonds and coconut; freeze
until set. Cover with plastic wrap, and freeze 6 hours or until firm.
Place pie in refrigerator 30 minutes before serving to soften. Garnish with
pineapple chunks, if desired. Yield: 8 servings (serving size: 1 wedge).
CALORIES 281 (29% from fat); FAT 8.7g (sat 3. 1 g, mono 2.9g, poly 2.2g);
PROTEIN 5.1g; CARB 43.2g; FIBER 0.7g; CHOL 18mg; IRON 1.4mg; SODIUM 91 mg;
CALC 139mg (from Magazine)