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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
40 graham crackers
2 tbsp sugar
2 tbsp butter, melted
1 large egg white
Cooking spray
4 cups low-fat frozen vanilla yogurt
1/3 cup frozen strawberry-daiquiri concentrate, undiluted
3 tbsp white rum
Strawberry Rum Sauce
Preheat oven to 350. Place crackers in a food processor; process until crumbly. Add next 3 ingredients; pulse 5 times or just until moist. Press mixture into a 9 inch pie plate coated with cooking spray. Bake for 8 minutes, and cool on a wire rack 15 minutes. Freeze pie crust for 30 minutes. Place an extra-large bowl in the freezer. Remove yogurt and daiquiri concentrate from freezer; let stand at room temperature while crust is cooling. Spoon yogurt into chilled extra-large bowl. Gently fold concentrate and rum into yogurt. Freeze 45 minutes or just until set but not solid. Spoon yogurt mixture into prepared crust; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place the pie in the refrigerate 30 minutes before serving to soften. Serve pie with sauce.
Strawberry Rum Sauce
2 1/2 cups strawberries, quartered
2 tsp sugar and white rum
1 tsp lime rind, grated
Combine first 3 ingredients; stir gently. Let stand 20 minutes. Place half the mixture and lime rind in a blender; process until smooth. Add to remaining strawberry mixture; stir well. Cover and chill.
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FROZEN STRAWBERRY DAIQUIRI PIE
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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
40 graham crackers
2 tbsp sugar
2 tbsp butter, melted
1 large egg white
Cooking spray
4 cups low-fat frozen vanilla yogurt
1/3 cup frozen strawberry-daiquiri concentrate, undiluted
3 tbsp white rum
Strawberry Rum Sauce
Preheat oven to 350. Place crackers in a food processor; process until crumbly. Add next 3 ingredients; pulse 5 times or just until moist. Press mixture into a 9 inch pie plate coated with cooking spray. Bake for 8 minutes, and cool on a wire rack 15 minutes. Freeze pie crust for 30 minutes. Place an extra-large bowl in the freezer. Remove yogurt and daiquiri concentrate from freezer; let stand at room temperature while crust is cooling. Spoon yogurt into chilled extra-large bowl. Gently fold concentrate and rum into yogurt. Freeze 45 minutes or just until set but not solid. Spoon yogurt mixture into prepared crust; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place the pie in the refrigerate 30 minutes before serving to soften. Serve pie with sauce.
Strawberry Rum Sauce
2 1/2 cups strawberries, quartered
2 tsp sugar and white rum
1 tsp lime rind, grated
Combine first 3 ingredients; stir gently. Let stand 20 minutes. Place half the mixture and lime rind in a blender; process until smooth. Add to remaining strawberry mixture; stir well. Cover and chill.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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