Ingredients:
3 egg whites
2/3 cup sugar
1 tsp. baking powder
10-15 reduced fat chocolate sandwich cookies, coarsely chopped
½ cup fat-free cream cheese, softened
¼ cup powdered sugar
1 cup thawed fat-free whipped topping
1 cup sliced strawberries
1 cup raspberries
Directions:
Beat egg whites with electric mixer on high speed until soft peaks
form. Separately mix sugar and baking powder; gradually add to egg
whites, beating until stiff and glossy. Gently stir in chopped cookies.
Spread into lightly greased 9-inch pie plate (or into a greased heartshaped
pie plate).
Bake at 350°F for 25-30 minutes, or until lightly browned. Cool
completely.
Beat softened cream cheese until smooth. Add desired powdered
sugar. Fold in whipped topping. Spread this mixture into cooled
crust; top with berries. Serve immediately.
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