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Peach Parfait Pie |
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Serves: 8 Print this Recipe6 ESTEE Vanilla Flavor cookies, curshed 8 graham crackers, crushed 1/2 teaspoon allspice 2 tablespoons each reduced-calorie margarine, melted and non-fat plain yogurt Filling: 1 package sugar-free peaches Melba gelatin 1 (16-ounce) can juice-packed sliced peaches, drained, reserve juice 1 package ESTEE whipped topping mix To Prepare Crust-Heat oven to 400°F. In 9-inch pie pan, combine cookie and cracker crumbs with allspice. Stir in margarine and yogurt. Pat into bottom and up sides of pie pan. Bake 8 to 10 minutes or until browned; remove and cool on rack. To Prepare Filling-Meanwhile, combine gelatin mix with 1 cup boiling water, stirring until dissolved. Add 3/4 cup cold water and reserved peach juice to gelatin mixture. Refrigerate 1 hour or until slightly thickened. Meanwhile, reserve 8 peach slices for garnish; chop remaining peaches and set aside. Prepare whipped topping according to package directions. Fold 1 cup whipped topping and chopped peaches into chilled gelatin. Spoon into prepared crust. Chill remaining whipped topping. Chill pie about 1 1/2 hours until firm, or freeze several hours if desired. To serve, pipe remaining whipped topping around border of pie and garnish with reserved peach slices. EXCHANGES Carbohydrate 1 Fat 1 PYRAMID SERVINGS Starch 1/2 Fruit 1/2 Fat 1 NUTRITION FACTS Calories 119(38 calories from fat) Fat 4 g Saturated Fat 1 g Cholesterol 2 mg Sodium 113 mg Carbohydrate 18 g Dietary Fiber 1 g Sugars 9 g Protein 2 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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