Chocolate Chip Cherry Pie RecipeTagged in Bread
Preheat oven to 350 degrees F.
Place cookies in a food processor; process until crumbly. Add sugar, margarine, and eggwhite; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes. Freeze piecrust 30 minutes.
Place an extra large bowl in the freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling. Spoon yogurt into chilled bowl. Stir cherries and minichips into yogurt; freeze 30 minutes or just until set but not solid. Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften.
- 40 Chocolate wafers
- reduced calorie(5.3oz)
- 2 tb Sugar
- 2 tb Stick Margarine
- 1 lg Egg
- Cooking Spray
- 4 c Vanilla low-fat Yogurt
- 1 c Cherries
- 1/2 c Semisweet choco minichips
- 1/2 c Black cherry preserves
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