Substituting reduced-fat shredded cheese for regular.

 `````````````````````````````````````````````````````````````````````````````````````````````

margarita pie

Prep Time | 25 min

Cook Time | 5 min

Level of Difficulty | Difficult

desserts | When the hot days of summer become unbearable, chill out with this frozen margarita

pie. The pretzel crust offers the perfect salty contrast to the tart lime flavoring — just like the drink

but without all its POINTS.

Ingredients

2 1/3 oz pretzel(s), miniature twists (about 2 cups)

1 tbsp sugar

2 tbsp reduced-calorie margarine

6 oz frozen concentrate limeade, slightly thawed

4 cup(s) light vanilla ice cream

1 1/2 oz tequila, about 3 tbsp

1/2 oz orange-flavored liqueur, about 1 tbsp

1 tsp lime zest

Instructions

Preheat oven to 375°F. In a food processor or blender, crush pretzel twists until crumbs form. Add

sugar; pulse until combined. Add margarine and mix well. With machine running, add 2

tablespoons of the limeade concentrate, processing until well mixed.

Place mixture in an ungreased 9-inch pie plate. With back of spoon, press mixture firmly into

bottom and up sides of pan to form pie shell. Bake at 375°F until set, about 5 minutes. Place in

freezer for 10 minutes to cool.

Meanwhile, in a clean food processor or electric mixer, combine ice cream, remaining limeade

concentrate, tequila and liqueur; process or mix until just blended. Spoon into cooled pie shell and

sprinkle with lime zest. Freeze for 2 hours before cutting into 8 slices.

POINTS

Serves | 8

POINTS per serving | 4 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pasta Alfredo Prep Time | 10 min Cook Time | 12 min Level of Difficulty | Easy Was | 23 POINTS Now | 9 POINTS Ingredients 5 oz uncooked linguini 1 1/2 oz cooked canadian-style bacon, chopped 1 small onion(s), red, finely chopped 2 medium garlic clove(s), crushed 6 Tbsp vegetable broth 1/2 cup fat-free evaporated milk 1 tsp cornstarch 1 Tbsp water 3/4 oz grated parmesan cheese 2 Tbsp chives, chopped 1/8 tsp black pepper, or to taste Instructions Add pasta to large pot of boiling water; cook, uncovered, until tender, drain. Return pan to heat; cook onion and garlic, stirring, until onion is soft. Stir in broth and milk. Bring to a boil, stir in combined cornstarch and water. Simmer, uncovered, until thickened slightly, about 5 minutes. Just before serving add pasta and cheese to sauce. Cook, stirring, until cheese is melted, about 2 minutes. Serve pasta topped with bacon, sprinkle with chives and pepper. Serve this dish with a large garden salad on the side. Chef Tips We renovated Pasta Alfredo by: Substituting the cream for evaporated skim milk. Using bacon as a garnish, not a staple. Opting for a small amount of good quality, Parmesan cheese, rather than a lot of the average kind. You can further renovate this dish by bulking the sauce out with vegetables such as tomatoes, snow peas or beans.