Serves: 8
Total Calories: 143
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
1 Carbohydrate
1 Fat
PYRAMID SERVINGS
1/2 Starch
1/2 Fruit
1 Fat
NUTRITION FACTS
Calories 119
Calories from Fat 38
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 Peach Parfait Pie recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.
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