LEMON YOGURT CREAM PIE
Creamy lemon yogurt and grated lemon zest provide the lively flavor in this tempting dessert. It's handy to make the night before you need it. -Susan Kostecke, St. Louis, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in sugar substitute and lemon juice. Add yogurt and lemon zest; mix well. Fold in whipped topping; spoon into crust. , Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired.
Nutrition Facts : Calories 226 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 130mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
YOGURT LEMON PIE
This tasty recipe came about by experimenting in my kitchen. I'm a grandmother and great-grandmother, and when I'm not baking for relatives or friends, I'm busy tending my cherry orchard or skiing, bowling or dancing! -Elsie Culver, Big Arm, Montana
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, yogurt and milk until smooth. Beat in pudding mix until thickened. , Spoon into crust. Serve immediately or refrigerate until serving time. If desired, garnish with whipped topping and lemon zest strips.
Nutrition Facts : Calories 245 calories, Fat 15g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 289mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 0 fiber), Protein 4g protein.
FROZEN YOGURT PIE
Blend fruity low-fat yogurt & whipped topping for this Frozen Yogurt Pie! Use a graham cracker crust for this refreshingly easy, no-bake Frozen Yogurt Pie.
Provided by My Food and Family
Categories Dairy
Time 4h10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Add COOL WHIP to yogurt in medium bowl; stir with whisk until blended. Spoon into crust.
- Freeze 4 hours or until firm.
- Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with raspberries just before serving.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 18 g, Protein 3 g
GLUTEN-FREE, NO-BAKE LEMON YOGURT PIE
This is the most simple pie I ever made... It got rave reviews, though. So if you want something refreshing, inexpensive, gluten free and fast, make this! I prefer unsweetened corn flakes, coconut oil and 85 % chocolate, but if you want it a bit sweeter, you can also use sweetened corn flakes and semi sweet chocolate. Depending on the fat and chocolate you use, the pie crust will be more or less hard; I found it best to layer the bottom of the spring form with non stick baking paper, so you can easily slip the pie onto an even plate. Use a sharp pointed knife to cut it. Cooking time is chilling time.
Provided by Mia in Germany
Categories Tarts
Time 4h25m
Yield 1 10 inch spring form, 12 serving(s)
Number Of Ingredients 10
Steps:
- pie crust:.
- lightly crush the corn flakes in a plastic bag.
- slowly melt butter or coconut oil in a bain-marie, then add chocolate, stirring constantly until everything is melted and blended.
- dump corn flakes into the melted chocolate, mix well until all corn flakes are covered with the chocolate mixture.
- layer bottom of a 10 inch spring form with non stick baking paper, lighty grease the ring and pour batter into the form, press down and smooth with the back of a tablespoon.
- refrigerate for 2 or three hours.
- filling:.
- dissolve gelatine according to package directions.
- in a medium bowl, mix yoghurt, sugar and lemon juice.
- mix dissolved gelatine with some of the yoghurt, then stir into rest of the yoghurt.
- wait till yoghurt starts to thicken, then whip cream until it forms peaks and carefully fold into yoghurt.
- carefully stir in flaked coconut.
- pour onto chilled crust, smooth with back of a spoon and refrigerate for another two hours.
- finely chop semisweet or dark chocolate and sprinkle over chilled pie.
- carefully remove spring form ring and serve chilled.
- enjoy!
Nutrition Facts : Calories 272.6, Fat 20.6, SaturatedFat 12.8, Cholesterol 45, Sodium 177.8, Carbohydrate 23.6, Fiber 2.4, Sugar 9.8, Protein 4.3
COOL WHIP LEMON CHIFFON YOGURT PIE
Steps:
- Blend 1 tub of Cool Whip with 3 containers of yogurt. Pour into pie shell. Use back of spoon to smooth yogurt around the edges of pie shell. Try to mound the center slightly.
- Use a tablespoon that is clean to spoon about 1/3 of the second tub of Cool Whip on the top of the yogurt mixture. Use the back of the tablespoon to smooth the Cool Whip on top of the pie the same way you put icing on a cake. The additional Cool Whip stops dehydration of the yogurt mixture while being refrigerated.
- Garnish with thin lemon slices if desired in the middle of the top of the pie. Store in refrigerator for about 1/2 hour and serve immediately. Does not keep as a leftover, the pie crust absorbs the moisture from the yogurt and fruit. Discard if bottom becomes too moist.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LEMON YOGURT CREAM PIE
This recipe was found in the 2006 Taste of Home cookbook, Everyday Light Meals. Preparation time does not include the 8 hours needed for the filled pie to chill.
Provided by Sydney Mike
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, sprinkle gelatin over cold water & let stand for 1 minute before microwaving, uncovered, on high for 20 seconds.
- Stir in sugar substitute & lemon juice, then add yogurt & lemon zestl, mixing well.
- Fold in whipped topping, then spoon this filling into the crust.
- Cover & refrigerate for 8 hours or overnight before serving.
Nutrition Facts : Calories 132.9, Fat 6.8, SaturatedFat 4.2, Cholesterol 23.6, Sodium 66.2, Carbohydrate 16, Fiber 0.1, Sugar 14.2, Protein 3.4
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