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Spice Cream Pie


3 cups fat-free or low-fat vanilla ice cream or frozen yogurt
2 teaspoons pumpkin pie spice
1 eight-inch ready-to-serve, low-fat graham cracker pie crust
1 cup dried apricots
1 1/2 tablespoons fat-free fudge sauce


Spoon ice cream into large bowl and allow to soften slightly. Sprinkle with pumpkin pie spice and blend. Spoon ice cream mixture into pie crust shell. Cover and freeze until firm. When ready to serve, dip each apricot halfway into fudge sauce and place to form a decorative border on top of ice cream pie.

Makes eight slices.


Copyright 2002 Joan Salge Blake, MS, RD, LDN.

Nutrition Information Per Serving (1/8 of pie using fat free ice cream)

Calories: 238
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 136 mg
Dietary Fiber: 2 g