1 cup graham cracker crumbs
2 tablespoons graham cracker crumbs
2 tablespoons unsalted stick margarine
3 cups aspartame-sweetened strawberry nonfat
yogurt
1/2 cup frozen light whipped topping
3 cups strawberries
Directions: one line for each direction. When saved the lines will be numbered.
Preheat the oven to 350 degrees. Spray a 9-inch pie plate with nonstick cooking spray.
In a medium bowl, combine the cracker crumbs and margarine until evenly moistened. Press the crumb mixture evenly onto the bottom and up the sides of the pie plate. Bake until lightly browned, about 8 minutes. Cool on a rack 15 minutes.
Meanwhile, in a large bowl, whisk the yogurt and whipped topping until smooth; fold in the strawberries. Pour into the crust and freeze until firm, about 3 hours.
This recipe yields 6 servings.
Per Serving: 211 Calories, 6 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 206 mg Sodium, 32 g Total Carbohydrate, 3 g Dietary Fiber, 6 g Protein, 186 mg Calcium.
