3 egg whites
2 tablespoons firmly packed light brown sugar
18 (2-1/2″) chocolate graham cracker squares, made into crumbs
1/4 cup finely chopped walnuts
1/2 teaspoon vanilla extract
1 pint vanilla non-fat frozen yogurt, slightly softened
1. Preheat oven to 325 degrees F. Spray a 9-inch pie plate with non-stick cooking spray.
2. In a large bowl, beat the egg whites with electric mixer at medium-high speed 3 to 4 minutes or until soft peaks form; gradually add the sugar and continue beating at medium-high speed 2 to 3 minutes longer or until stiff peaks form.
3. Using a rubber spatula, gently fold in the cracker crumbs, nuts and vanilla just until blended. Scrape mixture into the pie plate. Bake 25 minutes or until firm and a toothpick inserted in the center comes out clean. Cool completely on wire rack.
4. Spread frozen yogurt over the pie; freeze, covered, for 2 to 3 hours or until the yogurt is very firm. Makes 8 servings.
Top with sugar free chocolate syrup and fresh strawberries, if desired.
Per Serving: 113 Calories, 4 grams Total Fat, 0 grams Saturated Fat, 0 milligrams Cholesterol, 124 milligrams Sodium, 17 grams Total Carbohydrate, 1 gram Dietary Fiber, 3 grams Protein, 7 milligrams Calcium. Points per serving: 2.