Ingredients Jump to Instructions ↓

  1. 1-1/2 cups flaked coconut

  2. 1/3 cup chopped pecans

  3. 3 tablespoons butter, melted

  4. 1 quart low-fat peach frozen yogurt, softened

  5. 1 pint vanilla ice cream, softened

  6. 1 tablespoon cornstarch

  7. 1 tablespoon sugar

  8. 1 package (10 ounces) frozen raspberries in syrup, thawed

  9. 1 cup sliced fresh or frozen peaches, thawed

Instructions Jump to Ingredients ↑

  1. Combine the coconut, pecans and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 12 minutes or until crust begins to brown around edges. Cool completely. Spoon frozen yogurt into crust; smooth the top. Spread ice cream over yogurt. Cover and freeze for 2 hours or until firm. In a small saucepan, combine cornstarch and sugar; drain raspberry juice into pan. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; add raspberries. Cover and chill. Remove from freezer 10 minutes before serving. Arrange peaches on top of pie; drizzle with a little of the sauce. Pass the remaining sauce. Yield: 6-8 servings.


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