valchemist
06-06-2001, 04:05 AM
Hi, I am making this dessert tonight (based on a recommendation from the favorite CL dessert thread). I found the recipe on the Recipe Finder, so I don't know what issue is is from (don't you hate that? why don't they say what issue it is from on the recipe finder?).
Anyway, I made the crust ahead of time last night and it looks really good. Worked out really well...held together beautifully and there was plenty to fit in the pan.
I am going to the store to get cherries today. I doubt I will find fresh ones but I am crossing my fingers. I will probably sub frozen ones as the recipe says you can do.
Has anyone else made this? Did you use fresh or frozen cherries? Has anyone made it both ways to be able to compare the two?
* Exported from MasterCook *
Chocolate Chip-Cherry Pie
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : August ‘97 Desserts
Pie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
40 reduced-calorie chocolate wafers
2 tablespoons sugar
2 tablespoons stick margarine -- melted
1 large egg white
Cooking spray
4 cups vanilla low-fat frozen yogurt
1 cup chopped pitted sweet cherries
1/2 cup semisweet chocolate minichips
1/2 cup black cherry preserves -- melted
Preheat oven to 350º.
Place cookies in a food processor; process until crumbly. Add sugar, 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 350º for 8 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
Place an extra-large bowl in freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling.
Spoon yogurt into chilled bowl. Stir cherries and mini-chips into yogurt; freeze 30 minutes or just until set but not solid.
Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften.
Serving Size: 1 wedge
Source:
"Cooking Light, August 1997, p.96"
Copyright:
"Cooking Light"
T(Freeze):
"6:00"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 302 Calories; 10g Fat (29.1% calories from fat); 4g Protein; 51g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 157mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 2 1/2 Other Carbohydrates.
Anyway, I made the crust ahead of time last night and it looks really good. Worked out really well...held together beautifully and there was plenty to fit in the pan.
I am going to the store to get cherries today. I doubt I will find fresh ones but I am crossing my fingers. I will probably sub frozen ones as the recipe says you can do.
Has anyone else made this? Did you use fresh or frozen cherries? Has anyone made it both ways to be able to compare the two?
* Exported from MasterCook *
Chocolate Chip-Cherry Pie
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : August ‘97 Desserts
Pie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
40 reduced-calorie chocolate wafers
2 tablespoons sugar
2 tablespoons stick margarine -- melted
1 large egg white
Cooking spray
4 cups vanilla low-fat frozen yogurt
1 cup chopped pitted sweet cherries
1/2 cup semisweet chocolate minichips
1/2 cup black cherry preserves -- melted
Preheat oven to 350º.
Place cookies in a food processor; process until crumbly. Add sugar, 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 350º for 8 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
Place an extra-large bowl in freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling.
Spoon yogurt into chilled bowl. Stir cherries and mini-chips into yogurt; freeze 30 minutes or just until set but not solid.
Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften.
Serving Size: 1 wedge
Source:
"Cooking Light, August 1997, p.96"
Copyright:
"Cooking Light"
T(Freeze):
"6:00"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 302 Calories; 10g Fat (29.1% calories from fat); 4g Protein; 51g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 157mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 2 1/2 Other Carbohydrates.