Frozen Peach Melba Pie

This delightful frozen dessert captures the flavors of summer in a beautiful way. 

Ingredients

  • 1 1/2 cups finely crushed low-fat honey graham crackers (about forty to forty-five 2 3/8 x 1 1/8 inch rectangles)
  • 1/4 cup peach preserves
  • 1 container (6 ounces) blended fruit raspberry low-fat yogurt
  • 4 container (8 ounces) frozen whipped topping, thawed, divided
  • 1 container (6 ounces) raspberries, divided
  • 2   firm, ripe medium peaches, divided
  • 1 container (6 ounces) blended fruit peach low-fat yogurt

Directions

  1. Preheat oven to 350°F. Lightly spray Deep Dish Pie Plate with canola oil using Kitchen Spritzer. Finely crush graham crackers in large resealable plastic food storage bag using Baker's Roller®. Place cracker crumbs in Small Batter Bowl; add preserves and mix well. Press crumb mixture evenly and firmly onto bottom and up sides of pie plate. Bake 12 minutes. Cool completely.

  2. Place raspberry yogurt in Classic Batter Bowl. Fold in 1 cup of the whipped topping; spread evenly over bottom of crust. Reserve 14 raspberries; set aside for garnish. Sprinkle remaining raspberries evenly over raspberry yogurt mixture.

  3. Peel one peach and remove pit. Coarsely chop using Food Chopper. Place peach yogurt in clean Classic Batter Bowl. Fold in chopped peach and 1 cup of the whipped topping; spread evenly over raspberries. Freeze until firm, about 6 hours or overnight.

  4. When ready to serve, let pie stand at room temperature 20 minutes. Cut remaining peach into 16 thin slices; arrange over top of pie in a slightly overlapping circular pattern, leaving center open. Attach open star tip to Easy Accent® Decorator; fill with remaining whipped topping. Garnish center and edge of pie with whipped topping. Garnish with reserved raspberries. Cut into wedges.

Yield:

  • 8  servings

Nutrients per serving:

Calories 210 (25% from fat), Total Fat 6 g, Saturated Fat 5 g, Cholesterol 5 mg, Carbohydrate 36, Protein 2 g, Sodium 70 mg, Fiber 2 g

 

U.S. Diabetic exchanges per serving:

1/2 starch, 2 fruit, 1 fat (2 1/2 carb) 

Cook's Tips:

Use the back of a large spoon to help press the crumb mixture firmly onto bottom and up sides of pie plate.

There are so many types of yogurt available that choosing the right one can be confusing. As the name suggests, blended fruit yogurts have the fruit mixed with the yogurt. A low-fat regular or custard-style yogurt can be used for this recipe.

Dipping the peach slices in lemon juice will prevent them from browning.

This dessert can be made and frozen days in advance of serving.

To make cutting this frozen dessert easier, dip the Utility Knife into warm water and wipe it dry after cutting each wedge.

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