TNT Frozen Butterfinger Pie
Sept 3, 2006 10:02:54 GMT -8
Post by tami on Sept 3, 2006 10:02:54 GMT -8
I whipped up this cooking light icecream pie. I love chocolate and peanutbutter so this recipe jumped out at me.
I used a keebler chocolate crust because I had it on hand and I don't like the flavor of the chocolate granham crackers, I used the slow churned vanilla bean icecream because that is what I had in the freezer and I had the low calorie WOW bars that are advertised on Dotties web site and they taste just like a butterfinger. You could also use the Slim fast bar that is like a butterfinger if you wanted to. I licked the spoon and I must say that this pie is going to be a huge hit with my family.
Frozen Butterfinger Pie
40 chocolate graham crackers (10 full cookie sheets)
1 1/2 tablespoons butter or stick margarine, melted
1 large egg white
Cooking spray
4 cups vanilla fat-free frozen yogurt
3 tablespoons light-colored corn syrup
3 tablespoons creamy peanut butter
1 tablespoon fat-free milk
1 (2.1-ounce) chocolate-covered crispy peanut-buttery candy bar (such as Butterfinger), chopped
Preheat oven to 350°.
Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes.
Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust.
Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. Cover with plastic wrap, and freeze for 3 hours or until firm.
Yield: 9 servings (serving size: 1 wedge)
CALORIES 230(30% from fat); FAT 7.6g (sat 2.5g,mono 2.8g,poly 1.1g); PROTEIN 6.1g; CHOLESTEROL 5mg; CALCIUM 104mg; SODIUM 221mg; FIBER 1g; IRON 1.4mg; CARBOHYDRATE 36.6g
Cooking Light, MARCH 1999
I used a keebler chocolate crust because I had it on hand and I don't like the flavor of the chocolate granham crackers, I used the slow churned vanilla bean icecream because that is what I had in the freezer and I had the low calorie WOW bars that are advertised on Dotties web site and they taste just like a butterfinger. You could also use the Slim fast bar that is like a butterfinger if you wanted to. I licked the spoon and I must say that this pie is going to be a huge hit with my family.
Frozen Butterfinger Pie
40 chocolate graham crackers (10 full cookie sheets)
1 1/2 tablespoons butter or stick margarine, melted
1 large egg white
Cooking spray
4 cups vanilla fat-free frozen yogurt
3 tablespoons light-colored corn syrup
3 tablespoons creamy peanut butter
1 tablespoon fat-free milk
1 (2.1-ounce) chocolate-covered crispy peanut-buttery candy bar (such as Butterfinger), chopped
Preheat oven to 350°.
Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes.
Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust.
Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. Cover with plastic wrap, and freeze for 3 hours or until firm.
Yield: 9 servings (serving size: 1 wedge)
CALORIES 230(30% from fat); FAT 7.6g (sat 2.5g,mono 2.8g,poly 1.1g); PROTEIN 6.1g; CHOLESTEROL 5mg; CALCIUM 104mg; SODIUM 221mg; FIBER 1g; IRON 1.4mg; CARBOHYDRATE 36.6g
Cooking Light, MARCH 1999