2 cups (66 pretzels) fat-free mini-twist pretzels (1 cup crushed)
3 tbsp honey
1 can (8 oz) crushed pineapple in juice, drained
1-quart (4 cups) fat-free strawberry frozen yogurt
1 cup strawberry, sliced
1. Preheat oven to 375°F. Finely crush pretzels in sealed bag with Baker's Roller®. Combine with honey in Classic Batter Bowl; mix well. Press onto bottom of Springform Pan with Baker's Roller®. Bake 10 minutes. Cool completely.
2. Spread pineapple over crust. Scoop frozen yogurt over pineapple with Ice Cream Scoop. Let stand a few minutes for frozen yogurt to soften. Use back of Ice Cream Scoop to quickly and gently spread frozen yogurt evenly over pineapple being careful not to lift pineapple off of crust. 3. Freeze until firm. Just before serving, arrange strawberries over top of pie. Remove side of pan and serve. Nutrients per serving: Approximately 182 calories and 0 grams of fat per serving