Yogurtpie Recipes
COOL WHIP YOGURT PIE
If you are short on time you don't have to freeze it. It is a little soft but still works. If you have the time homemade crust is better
Provided by justtwoqt
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- SPOON yogurt into medium bowl. Add whipped topping; stir gently with wire whisk until well blended.
- SPOON into crust.
- FREEZE 2 hours or until pie is firm enough to hold its shape when cut into slices to serve. Store leftover pie in refrigerator
- You can slice some strawberries on top if you want.
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
COOL 'N CREAMY YOGURT PIE
Enjoy a deliciously easy Cool 'n Creamy Yogurt Pie! This Healthy Living yogurt pie takes only three ingredients and ten minutes to put together.
Provided by My Food and Family
Categories Dairy
Time 2h10m
Yield Makes 8 servings.
Number Of Ingredients 3
Steps:
- Spoon yogurt into medium bowl. Add whipped topping; stir gently with wire whisk until well blended.
- Spoon into crust.
- Freeze 2 hours or until pie is firm enough to hold its shape when cut into slices to serve. Store leftover pie in refrigerator.
Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
VANILLA YOGURT PIE
This lightly sweet yogurt pie is served in a crunchy granola crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In food processor, place granola. Cover; process until finely ground. Stir in sugar and melted butter until well combined. Press mixture into ungreased 9-inch pie plate.
- Bake 10 to 12 minutes or until golden brown. Cool completely.
- Meanwhile, in 1-quart saucepan, mix cold water and lemon juice. Sprinkle gelatin on lemon juice mixture; let stand 1 minute to soften. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lemon juice mixture; beat on low speed until well blended.
- Fold in whipped topping. Pour into crust. Refrigerate until set, about 2 1/2 hours. Garnish with raspberries and honey.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 16 g, TransFat 0 g
LIME YOGURT PIE
Less than 30 minutes from start to finish! A light dessert that's tasty and not that bad for you either. This recipe could easily be altered to other flavors using different jello and yogurt flavors. From '01 Quick Cooking. Cook time listed is chilling time.
Provided by DDW7976
Categories Pie
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, combine gelatin powder and yogurt.
- Fold in whipped topping.
- Spread into crust.
- Refrigerate at least 20 minutes before serving.
Nutrition Facts : Calories 371.9, Fat 19.6, SaturatedFat 10.4, Sodium 303.2, Carbohydrate 47.6, Fiber 0.6, Sugar 36.2, Protein 3.2
LIME YOGURT PIE
This pie is a breeze to make because it takes advantage of a prepared crust. Make it first to allow it to chill in the refrigerator. -Rhonda Olivieri, East Earl, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine gelatin powder and yogurt. Fold in whipped topping. Spread into crust. Refrigerate for at least 20 minutes before serving.
Nutrition Facts : Calories 243 calories, Fat 10g fat (6g saturated fat), Cholesterol 1mg cholesterol, Sodium 157mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 0 fiber), Protein 3g protein.
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- Measure the flour into a glass or ceramic bowl and freeze for 15 minutes. Freeze the 3-tablespoon-size chunk of butter for 15 minutes. Put the 5 tablespoons of diced butter on a plate and refrigerate for 15 minutes. In a glass measuring cup, combine the yogurt and salt with 1 tablespoon of cold water and refrigerate for 15 minutes.
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