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Ингредиенты
- 40 x chocolate graham crackers, (10 full cookie sheets)
- 1 1/2 Tbsp. butter or possibly stick margarine, melted
- 1 lrg egg white cooking spray
- 4 c. vanilla fat-free frzn yogurt
- 3 Tbsp. light-colored corn syrup
- 3 Tbsp. creamy peanut butter
- 1 Tbsp. fat-free lowfat milk
- 1 x chocolate-covered crispy peanut-buttery, (2.1-oz) candy bar (such as Butterfinger), minced
Инструкции
- 1. Preheat oven to 350 .
- 2. Place graham crackers in a food processor; pulse till crumbly. Add in butter and egg white; pulse till moist. Press crumb mix into a 9-inch pie plate coated with cooking spray. Bake at 350 for 8 min; cold on a wire rack 15 min. Freeze 15 min.
- 3. Remove yogurt from freezer, and let stand at room temperature for 15 min to soften. Spoon half of yogurt into prepared crust.
- 4. Combine the corn syrup, peanut butter, and lowfat milk in a small bowl, stirring till smooth. Drizzle half of the peanut butter mix over the yogurt in crust. Sprinkle with half of minced candy bar. Repeat the procedure with remaining yogurt, peanut butter mix, and candy bar. Cover with plastic wrap, and freeze for 3 hrs or possibly till hard.
- Yield: 9 servings (serving size: 1wedge).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 9 servings | |
| Calories 1065 | |
| Calories from Fat 450 | 42% |
| Total Fat 50.26g | 63% |
| Saturated Fat 21.84g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 398mg | 17% |
| Potassium 635mg | 18% |
| Total Carbs 95.25g | 25% |
| Dietary Fiber 3.7g | 12% |
| Sugars 85.13g | 57% |
| Protein 11.08g | 18% |
