Ice cream layered between a slice of sponge cake and a covering of meringue, which is baked quickly at high heat until lightly browned — enjoy!
4 tsp melted margarine (soft, light, non-hydrogenated) 2 cups cornflakes, crushed ½ cup Cream of Wheat cereal, uncooked 4 oz. yogurt (fat-free, plain)
1 tsp baking powder 2 cups softened frozen low-fat yogurt 8 large egg whites 6 pkg. artificial sweetener
1. Combine margarine, Corn Flakes, Cream of Wheat, yogurt, and baking powder. Press into an 8" baking pan. 2. Bake at 375° F until crisp and golden brown (about 20 minutes). 3. Remove and let cool. 4. Reduce heat in the oven to 200°F. 5. Spread frozen dairy dessert over the crust and freeze the pie. 6. Beat egg whites and sweetener until stiff. 7. Cover frozen pie with egg white mixture. Bake at 200°F until meringue is firm on top.
Serves 2. One serving = 1½ Protein & 1½ Fat
Serves 5. One serving = 1½ Vegetable, ½ Starch, & ½ Protein
Serves 4. One serving = 2 Starch, 1 Dairy, 1 Free Exchange, & ¾ Fat
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