Ingredients
- 6 oz reduced-fat graham cracker piecrust
- 4 cup fat-free vanilla frozen yogurt, or chocolate, or a combination of
flavors, softened
- 2 large egg whites
- 1/8 tsp cream of tartar
- 1/4 cup sugar, preferably superfine
- 1/2 tsp vanilla extract
Directions
- Fill piecrust with yogurt and smooth the top; freeze until yogurt is
completely firm, about 1 hour.
- Preheat oven to 425ºF.
- Using an electric mixer, beat egg whites in a large mixing bowl until
frothy; add cream of tartar and beat until soft peaks form. Gradually add in
sugar while beating mixture and continue to beat until peaks are stiff and
glossy; beat in vanilla. Immediately spread meringue mixture over frozen
pie, making sure to spread meringue to the edges of the dish. Using the back
of a spoon, make swirling motions to form a decorative top; place pie on a
baking sheet.
- Bake until meringue is golden, about 3 to 5 minutes. Slice into 10 pieces
and serve immediately.
Serves | 10
POINTS per serving | 4
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