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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/2 cups diced fresh pineapple |
1/4 cup sugar |
3 tablespoons white rum |
24 gingersnaps |
1 tablespoon stick margarine, melted |
1 large egg white |
cooking spray |
4 cups vanilla low-fat frozen yogurt |
2 tablespoons sliced almonds, toasted |
2 tablespoons flaked sweetened coconut, toasted |
fresh pineapple chunks (optional) |
Directions:
1. Combine the diced pineapple and sugar in a small saucepan; bring to a boil. Cook over medium heat 10 minutes or until reduced to 1 cup. Remove from heat, and stir in rum. Cool completely; set aside.
2. Preheat oven to 350°.
3. Place gingersnaps in a food processor; process until crumbly. Add margarine and egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350° for 7 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
4. Place an extra-large bowl in freezer. Remove yogurt from freezer, and let stand at room temperature while the crust is cooling.
5. Spoon yogurt into chilled extra-large bowl; fold in pineapple mixture. Freeze 30 minutes or just until set but not solid. Spoon yogurt mixture into prepared crust. Sprinkle mixture with almonds and coconut; freeze until set. Cover with plastic wrap, and freeze 6 hours or until firm.
6. Place pie in refrigerator 30 minutes before serving to soften. Garnish with pineapple chunks, if desired.
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