Peach Melba Pie – a delicious recipe with vanilla wafers, margarine, egg white, Cooking spray, vanilla low-fat, peaches. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Place cookies in a food processor; process until crumbly. Add margarine and egg white, and pulse 5 times or just until moist. Press the crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350u00b0 for 8 minutes, and cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
3
Place an extra-large bowl in freezer. Remove yogurt from freezer, and let stand at room temperature while crust is cooling.
4
Wipe out food processor bowl with a paper towel; add peaches, sugar, and lemon juice. Process until smooth. Spoon yogurt into chilled extra-large bowl. Fold in peach mixture until well-blended; freeze 30 minutes or just until set but not solid.
5
Spoon yogurt mixture into prepared crust; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm.
6
Place the pie in refrigerator 30 minutes before serving to soften. Serve pie with Raspberry Sauce.
3651
kcal
Calories
3
g
Fat
173
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 40 reduced-calorie vanilla wafers, 2 tablespoons stick margarine, melted, 1 large egg white, Cooking spray, and more.
Yes, Peach Melba Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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