Frozen Butterfinger Pie (Cooking Light)

Ingredients

1 chocolate pre-made graham crust

Cooking spray
4 cups vanilla fat-free frozen yogurt
3 tablespoons light-colored corn syrup
3 tablespoons creamy peanut butter
1 tablespoon fat-free milk
1 (2.1-ounce) chocolate-covered crispy peanut-buttery candy bar (such as Butterfinger), chopped
Preparation
Preheat oven to 350°.

Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust.

Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. Cover with plastic wrap, and freeze for 3 hours or until firm.
Yield

9 servings (serving size: 1 wedge)
Nutritional Information

CALORIES 230(30% from fat); FAT 7.6g (sat 2.5g,mono 2.8g,poly 1.1g); PROTEIN 6.1g; CHOLESTEROL 5mg; CALCIUM 104mg; SODIUM 221mg; FIBER 1g; IRON 1.4mg; CARBOHYDRATE 36.6g

Cooking Light, MARCH 1999

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