Description
A recipe for Frozen Turtle Pie

Ingredients

• Vegetable oil spray
  
• Chocolate Crumb Crust
  
• 36 reduced-fat chocolate-flavor vanilla wafers, coarsely crumbled by hand
  
• 3 tablespoons light stick margarine, melted
  
• Caramel Sauce
  
• 1 cup sugar
  
• 1/2 cup water
  
• 3/4 cup fat-free evaporated milk, room temperature
  
• 1 teaspoon vanilla extract
  
• 1 quart nonfat ice cream or frozen yogurt, such as vanilla or coffee flavors
  
• 2 tablespoons fat-free chocolate syrup
  
• 1/4 cup chopped, dry-roasted pecans

Preparation
Preheat oven to 350°F. Spray a 9-inch deep-dish glass pie pan with vegetable oil spray.

For crust, pulse cookies in a food processor until finely ground.

Pour in margarine, pulsing on and off until combined. Pat mixture into pie pan, spreading evenly on bottom and sides.

Bake about 10 minutes, or until dry. Cool completely on wire rack, about 30 minutes.

For caramel sauce, in a medium, heavy-bottom saucepan, stir together sugar and water. Bring to a boil over medium heat, swirling pan gently once or twice, until sugar is a medium amber color or registers 300°F on a candy thermometer or instant-read thermometer. Be careful, because once caramel begins to color, it will darken very quickly. Immediately remove from heat when desired color is reached. Cool 1 minute.

Gently whisk in evaporated milk. If mixture forms a ball, or "seizes," put pan over medium heat and stir until mixture has dissolved. Remove from heat.

Stir in vanilla. Cool completely, then refrigerate in an airtight container until needed. (Refrigerated sauce will keep for up to 1 week.)

To assemble, soften ice cream at room temperature for about 15 minutes. Scoop into cooled pie shell and smooth top, mounding slightly. Using your finger, create a well for sauce by making a depression around perimeter, where ice cream meets pie crust. Freeze 30 minutes.

Soften caramel sauce, if necessary, by heating on stovetop over medium-low heat 2 to 3 minutes or in microwave at 50 percent power (medium) about 2 minutes. Drizzle caramel and chocolate sauces over ice cream, allowing sauce to pool around edge.

Sprinkle pecans over pie. Place in freezer 30 minutes to 24 hours. To serve, let pie sit 5 minutes at room temperature before slicing.

This recipe is reprinted with permission from "American Heart Association Low-Fat & Luscious Desserts," Copyright (c) 2000 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

Nutrition
Nutrients per serving: 234 calories; 5g protein; 47g carbohydrates; 0g fiber; 4g total fat (1g saturated, 1g polyunsaturated, 2g monounsaturated); 1mg cholesterol; 126mg sodium

Serves
Serves: 12

Variations
no information available