Heat Wave Relief!

[Pat]

Natasha, what a nice offer. The ice cream sandwiches recipe sounds really good. Also, I am always looking for great pie recipes. What man does not love pie more than any other dessert? Mine, anyway! I would really like to have the strawberry daiquiri one. I love anything strawberry.

It is hot and dry here and these cool desserts sound like a great idea.

[Natasha]

Hi Pat,
Hope you and your husband like this one! I think you will ... (I was all set to make one of these for tomorrow but I just stopped by the closest grocery store and, can you believe it, the only frozen yogurt left was chocolate! Oh, well ...)

Frozen Strawberry Daiquiri Pie
40 graham crackers (10 full cracker sheets)
2 tbsp sugar
2 tbsp stick margarine, melted
1 large egg white
Cooking spray
4 cups vanilla low-fat frozen yogurt
1/3 cup frozen strawberry daiquiri concentrate, undiluted
3 tbsp white rum
Strawberry-Rum Sauce

1. Preheat oven to 350.
2. Place crackers in a food processor; process until crumbly. Add sugar, margarine, and egg white; pulse 5 times or just until moist. Press crumb mixture into a 9-in. pie plate coated with cooking spray. Bake at 350 for 8 minutes, and cool on wire rack 15 mins. Freeze piecrust 30 mins.
3. Place an extra-large bowl in freezer. Remove yogurt and daiquiri concentrate from freezer; let stand at room temp. while crust is cooling.
4. Spoon yogurt into chilled extra-large bowl. Gently fold concentrate and rum into yogurt. Freeze 45 mins. or until set but not solid. Spoon yogurt mixture into prepared crust; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm.
5. Place the pie in refrigerator 30 mins. before serving to soften. Serve with Strawberry-Rum Sauce.

Strawberry-Rum Sauce
2 1/2 cups quartered strawberries
2 tbsp sugar
2 tbsp white rum
1 tsp grated lime rind

Combine first 3 ingredients in small bowl; stir gently. Let stand 20 mins. Place half of strawberry mixture and lime rind in a blender; process until smooth. Add to remaining strawberry mixture; stir well. Cover and chill. Yield: 1 1/2 cups

Per serving (1/8 of pie and 3 tbsp sauce): 257 cals; 6.5g fat; 4.4g protein; 39.7g carbs

[Natasha]

Sounds like some of you are experiencing a heat wave! Thought you might like some ideas about how to stay COOL ...

The summer-girl soda now featured on the CL home page is lovely. It s so refreshing and is really colorful to boot.
____
Also, in the May 1997 issue, there are ice-cream (okay, frozen yogurt) sandwiches that are easy and so yummy. Thought I would pass on the recipe:
Frozen Mud Pie Sandwiches
2 tbsp sugar
2 tbsp light-colored corn syrup
1 1/2 tbsp unsweetened cocoa
1 tbsp 1% low-fat milk
1 tsp stick margarine
1/4 tsp vanilla extract
1 1/4 cups coffee low-fat frozen yogurt, softened
20 chocolate wafer cookies
1. Combine first 4 ingredients in a small heavy saucepan, and bring to a boil over medium-low heat, stirring frequently with a whisk. Cook 2 mins or until thick, stirring frequently. Remove from heat; stir in margarine and vanilla extract. Cover and chill thoroughly.
3. Spread 2 tbsp yogurt onto each of 10 cookies; top with about 1 tsp toffee syrup and remaining cookies, pressing gently. Freeze at least 1 hour.
Yield: 10 sandwiches Per sandwich: Cals 103; fat 3.4g; protein 1.7g; carbs 16.7g
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Lastly, the August 1997 issue has a ton of amazing frozen pies: chocolate chip-cherry; frozen lemonade pie with blueberry sauce; tropical sundae pie; plum-berry swirl ice cream pie; frozen strawberry daiquiri pie; strawberry-swirl frozen pie; and peach melba pie. (I have to dig out this issue each year just for these pies!) If you d like any of these recipes posted, just ask.

Hang in there!!

[Pat]

Thanks, Natasha. I've been "out of service" for a few days. Thought I would never find this when I got back to the computer today.