Peach Melba Pie

• 40 reduced-calorie vanilla wafers
• 2 tablespoons stick margarine, melted
• 1 large egg white
• Cooking spray
• 4 cups vanilla low-fat frozen yogurt
• 1 1/2 cups thinly sliced peeled peaches
• 3 tablespoons sugar
• 2 teaspoons lemon juice

1. Preheat oven to 350u0b0.
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 350u0b0 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.

vanilla wafers, margarine, egg white, cooking spray, vanilla lowfat, peaches, sugar, lemon juice

Taken from www.myrecipes.com/recipe/peach-melba-pie (may not work)