Peach Yogurt Pie With Almond Melba Sauce
|Peach slices||2 Cup (32 tbs), thawed (Use Fresh, Canned Or Frozen)|
|Granulated sugar||2 Tablespoon|
|Vanilla flavored ice milk/Frozen yogurt, softened||1 Quart|
|Butter flavored pie crust||1 (Use Keebler Ready Crust)|
|Almond melba sauce||1⁄2 Cup (8 tbs)|
|Raspberries||2 Cup (32 tbs), thawed (Use Fresh Or Frozen)|
|Confectioner's sugar||1⁄3 Cup (5.33 tbs)|
|Almond flavored liqueur||2 Tablespoon|
|Lemon juice||1 Tablespoon|
In blender or food processor, combine peaches, granulated sugar and 1 tablespoon liqueur.
Cover; blend until smooth.
Fold peach puree into softened ice milk or yogurt.
Spoon into pie crust and freeze until firm.
For Almond Melba Sauce, place raspberries, confectioners' sugar, 2 tablespoons liqueur and lemon juice in blender or food processor.
Cover and process until smooth.
Strain to remove seeds.