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Recipe by: fouzia
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See below ingredients and instructions of the recipe
3 tb Margarine or butter 1/4 c Firmly packed brown sugar
1 L/2 cups graham cracker 1 1/2 ts Pumpkm ple spice
-crurnbs 1 qt (4 cups) frozen lowfat
1 c Canned pumpkin -vanilla yogurt, softened
Heat oven to 375!F. Melt margarine in small saucepan. Remove from
heat; stir in graham cracker crumbs. Reserve 1 tablespoon crumb
mixture. Press remaining crumb mixture evenly in bottom and up sides
of 9-inch pie pan. Bake at 375!F. for 8 to 10 minutes or until light
golden brown. Cool. In large bowl, combine pumpkin, brown sugar and
pumpkin pie spice; blend well. Fold in softened yogurt until well
blended. Pour into baked crust. Sprinkle reserved crumbs over top.
Freeze 2 hours or until firm. Let stand at room temperature at least
15 minutes before serving.8 to 10 servings.
A quartet of herbs are superflavor boosters (and salt substitutes) in
this speedier version of Thanksgiving turkey.
From the files of Al Rice, North Pole Alaska. Feb 1994
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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