Instructions: Preheat oven to 350.

Place crackers in a food processor; process until crumbly. Add sugar, margarine, and egg white; pulse 5 times or just until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 for 8 minutes, and cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.

Place an extra-large bowl in freezer. Remove yogurt and daiquiri concentrate from freezer; let stand at room temperature while crust is cooling. 4. Spoon yogurt into chilled extra -large bowl. Gently fold concentrate and rum into yogurt. Freeze 45 minutes or just until set but not solid. Spoon yogurt mixture into prepared crust; freeze until set.

Cover with plastic wrap; freeze 6 hours or until firm.

Place the pie in refrigerator 30 minutes before serving to soften. Serve pie with Strawberry-Rum Sauce.

Yield: 8 servings (serving size: I wedge and 3 tablespoons sauce).

NOTES : Substitute apple juice or white grape juice for rum, if desired.

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