Frozen Butterfinger Pie
40 chocolate graham crackers (10 full cookie sheets)
1 1/2 tablespoons butter or stick margarine, melted
1 large egg white
4 cups vanilla fat-free frozen yogurt
3 tablespoons light-colored corn syrup
3 tablespoons creamy peanut butter
1 tablespoon fat-free milk
1 (2.1-ounce) chocolate-covered crispy peanut-buttery
candy bar, such as Butterfinger, chopped
Preheat oven to 350 degrees. Place graham crackers in a food processor;
pulse until crumbly. Add butter and egg white; pulse until moist. Press
crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at
350 degrees for 8 minutes; cool on a wire rack 15 minutes. Freeze 15
minutes. Remove yogurt from freezer, and let stand at room temperature
for 15 minutes to soften. Spoon half of yogurt into prepared crust. Combine
the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth.
Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle
with half of chopped candy bar. Repeat the procedure with remaining yogurt,
peanut butter mixture, and candy bar. Cover with plastic wrap,
and freeze for 3 hours or until firm.
SERVING SIZE: 1 wedge
POINTS: 6.5 (5.5)
PER SERVING: 230 Calories/7.6 g Total Fat/
36.6 g Carbohydrate/1 g Total Fiber/221 mg Sodium/6.1 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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