Title: Chocolate Chip Cherry Pie
Categories: Dessert Lowfat
Yield: 9 Servings

40		Chocolate wafers
		Reduced calorie(5.3oz)
2	tb	Sugar
2	tb	Stick Margarine, melted
1	lg	Egg
		Cooking Spray
4	c	Vanilla low-fat Yogurt
1	c	Cherries, pitted,
1/2	c	Semisweet choco minichips
1/2	c	Black cherry preserves,
		Melted

Preheat oven to 350 degrees F.

Place cookies in a food processor; process until crumbly. Add sugar, margarine, and eggwhite; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes. Freeze piecrust 30 minutes.

Place an extra large bowl in the freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling. Spoon yogurt into chilled bowl. Stir cherries and minichips into yogurt; freeze 30 minutes or just until set but not solid. Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften.

Source Cooking Light August 1997 This recipe tested by Carol Bryant. Typed by Mike and Karen Stock 8/9/97

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