1 (9-inch) low-fat graham cracker crust 1 egg white, slightly beaten 5 C. non-fat vanilla bean frozen yogurt, softened 6 oz. frozen limeade concentrate, thawed and undiluted 1 tsp. grated fresh lime rind 1 T. fresh lime juice
Preheat oven to 350 degrees F. Brush egg white over graham cracker crust. Bake for 5 minutes. Let cool. In a large bowl, combine remaining ingredients. Stir until well blended. Pour mixture into cooled graham cracker crust. Cover and freeze until firm.