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1
In a 9-inch deep pie pan (glass preferred), spread 3 cups frozen yogurt.
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2
In a medium bowl, stir together the remaining 1 cup frozen yogurt and coffee granules.
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3
Spoon dollops of the mixture over the vanilla yogurt in the pie pan.
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4
Using the back of a spoon, spread the coffee-flavored yogurt over the vanilla yogurt.
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5
Sprinkle with the cherries and cookie crumbs.
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6
Cover with plastic wrap.
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7
Freeze until firm, at least 4 hours.
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8
Meanwhile, in a small skillet, dry-roast the almonds over medium heat for about 4 minutes, or until just fragrant, stirring frequently.
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9
Remove from the skillet so they dont burn.
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10
At serving time, in the same skillet or a small saucepan, heat the raspberry spread over medium heat for 3 minutes, or until slightly melted.
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11
If you prefer, put the raspberry spread in a small microwaveable dish and microwave on 100 percent power (high) for about 20 seconds.
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12
Spoon about 1 tablespoon over each serving of pie.
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13
Sprinkle with the almonds.
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14
If you prefer, assemble the pie in eight 6-ounce ramekins instead of the pie pan.
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15
This is an easy way to control portion size.
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16
(Per Serving)
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17
Calories: 231
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18
Total Fat: 4.5g
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19
Saturated: 0.5g
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20
Trans: 0.0g
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21
Polyunsaturated: 1.0g
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22
Monounsaturated: 2.5g
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23
Cholesterol: 2mg
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24
Sodium: 119mg
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25
Carbohydrates: 42g
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26
Fiber: 2g
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27
Sugars: 33g
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28
Protein: 7g
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29
Dietary Exchanges
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30
3 Carbohydrate
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31
1 Fat
