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pineapple sugar white rum gingersnaps margarine egg white cooking spray vanilla low-fat almonds coconut pineapple
Viewed: 5 - Published at: 6 years agoIngredients
- 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)
Method
- 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.
- Preheat oven to 350°.
- 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.
- Place an extra-large bowl in freezer. Remove yogurt from freezer, and let stand at room temperature while the crust is cooling.
- 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.
- Place pie in refrigerator 30 minutes before serving to soften. Garnish with pineapple chunks, if desired.
