FROZEN MARGARITA PIE PRETZEL CRUST 3 cups thin salted pretzel sticks 3 tablespoons sugar 1 large egg white 1 tablespoon canola oil 1 tablespoon water MARGARITA FILLING 1 14-oz. can nonfat sweetened condensed milk 1/3 cup fresh lime juice 2 tablespoons tequila 1 teaspoon freshly grated orange zest 2 drops green food coloring (optional) 6 tablespoons warm water 2 tablespoons powdered egg whites Pinch of cream of tartar 1/4 cup sugar 1/3 cup whipping cream Lime slices and Sour Cream Topping (recipe follows) for garnish (optional)

TO MAKE CRUST:
Preheat oven to 350°F. Lightly oil a 9-inch pie pan or coat it with nonstick spray.

In a food processor, combine pretzels and sugar. Process until finely ground. Add egg white, oil and water and pulse until moistened. Press firmly into bottom and sides of prepared pan.

Bake crust for 10 minutes. Cool completely on a wire rack.

TO MAKE FILLING:
In a medium bowl, whisk condensed milk, lime juice, tequila, orange zest and food coloring (if using) until smooth. Set aside.

In another mixing bowl, combine warm water, powdered egg whites and cream of tartar. Stir gently until egg whites are dissolved, about 2 minutes. With an electric mixer on medium-high speed, beat until soft peaks form. Gradually add sugar, beating until stiff and glossy.

In a small chilled bowl with chilled beaters, beat cream with an electric mixer on medium speed until soft peaks form. (Alternatively, use a chilled wire whisk).

With a rubber spatula, gently fold reserved condensed milk mixture into beaten whites; fold in whipped cream. Pour filling into cooled crust. Freeze, uncovered, until firm, about 1 hour. Cover and freeze for at least 6 hours more. (The pie will keep, well wrapped, in the freezer for up to 1 week.)

Soften pie in the refrigerator for 20 to 30 minutes before slicing. Garnish with lime slices and Sour Cream Topping, if desired.

Makes 10 servings.

SOUR CREAM TOPPING

1/3 cup nonfat sour cream
1 1/2 tablespoons sugar

In a small bowl, whisk sour cream and sugar until sugar dissolves. If not using imediately, cover and refrigerate for up to 1 day.

Makes about 1/3 cup.

1 Serving - without topping: Calories: 240, Fat: 4g (Saturated: 1.6g), Cholesterol: 11mg, Sodium: 245mg, Carbohydrate: 43g, Protein: 6g.

Sour Cream Topping - 1 tablespoon: Calories: 25, Fat: 0g (Saturated: 0g), Cholesterol: 0mg, Sodium: 20mg, Carbohydrate: 5g, Protein: 0.5g.

[Eating Well, July/August 1998]