Title: Cool and Citrus Ice Cream Pie
Categories: Cake Icecream Dessert Diabetic
Yield: 16 Slices
| PIE |
| 1/2 | ga | Sugar-free, fat free vanilla frozen dairy dessert |
| 6 | oz | Can frozen orange juice concentrate, thawed |
| 1/2 | sm | Tub of sugar-free lemonade crystals |
| 2 | | Graham cracker pie crusts - you can use store bought type... |
| GRAHAM CRACKER CRUST |
| 2 | c | Graham cracker crumbs |
| 1/4 | c | Sugar OR 6 pkg. sweetner |
| 6 | tb | Tub margarine, melted |
| 2 1/2 | tb | Water |
SOURCE: River Road Recipes III - A Healthy Collection - from The Jr.
League of Baton Rouge, Inc., copyrigh 1994, ISBN #0-9613026-4-X. This
recipe was contributed by Bunny Epps. MM format by Ursula R. Taylor.
Soften the frozen dairy dessert. Stir in the thawed orange juice
concentrate and mix well. Add the lemonade crystals and mix well again.
Pour into the two graham cracker crusts. Freeze and serve frozen.
PER SERVING with regular graham cracker crust: 199 calories, 4.3 g fat,
20% fat cal, 0.9 g sat fat, 0 mg chol., and 195 mg sodium.
ONE STEP FURTHER: Most of the fat and sugar in this recipe comes from
the store bough pie crust. Trim off more than 3 gm fat and 44 alories in
each serving by making your own crust.
FOR THE CRUST: Stir graham cracker crumbs and sugar aor sweetner
together. Using a fork - gently blend in melted margarine. When thoroughly
mixed, blend in the water. Divide into 2 parts. Press into bottom and sides
of 2 pie pans. Bake at 350~ for 10 minutes, or till lightly browned. Cool
before pouring in the filling...