Chocolate Caramel Pecan Pie
Pies & Pastries
chocolate wafer cookies,
frozen nonfat vanilla yogurt
nonfat caramel ice cream top
Recipe by: Fast & Healthy, July/Aug 1994 Place cookies in a food
porcessor or blender; process for 10 to 15 seconds until crumbs are very
fine. Crumbs should measure 2/3 cup. Coat a 9-inch pie plate
thoroughly with nonstick cooking spray. Add cookie crumbs; tilt pan to
coat evenly. Avoid tapping pan, which will loosen crumbs from the sides.
Gently press crumbs against the sides and bottom of the pan. Crumbs
will stick loosely together but will be held firmly in place when
filling is added. In a medium bowl with an electric mixer, or a food
processor bowl with metal blade, mix frozen yogurt just until smooth.
Spoon about half of the mixture into small mounds in the pie plate.
Being careful to avoid pulling crumbs away from pan, gently spread
mounds into an even layer. Sprinklw 1/4 cup of the pecans over top;
drizzle with 1/4 cup of the caramel topping and 3 tablespoons of the
chocolate syrup. Top with remaining frozen yogurt, spreading gently.
Sprinkle with remaining pecans; drizzle with remaining caramel topping
and chocolate syrup. Freeze for 2 to 4 hours, or until firm.
Nutrition Analysis: 230 calories, 5g protein, 43g carbohydrate, 5g
fat, 3mg cholesterol, 115mg sodium.
By KKBG35A RUTH BURKHAR