Creamy Yogurt Pie Food
NO-BAKE YOGURT AND COOL WHIP PIE
Steps:
- Cover and refrigerate any leftover pie, or freeze for later.
Nutrition Facts : Calories 277 kcal, Carbohydrate 36 g, Cholesterol 1 mg, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, Sodium 152 mg, Sugar 25 g, Fat 13 g, ServingSize 8 servings, UnsaturatedFat 0 g
NO-BAKE GREEK YOGURT PIE
A delicious No-bake Greek Yogurt Pie, an easy recipe, pick your favorite Greek Yogurt flavor. The perfect family dinner dessert.
Provided by Rosemary Molloy
Categories Dessert
Time 6h20m
Number Of Ingredients 7
Steps:
- Mix graham cracker / cookie crumbs and melted butter, press down on the bottom of a 7 - 8 inch (17 - 20 centimetera) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator.
- In a medium bowl beat cream until thick peaks form.
- In a small pot add the milk, sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring for approximately 1 minute, do not boil, then immediately remove from heat. In a medium bowl whisk the greek yogurt and sugar then stir in the gelatine.
- Fold the greek yogurt mixture into the whipped cream mixture and combine well. Remove the cookie base from the fridge, pour the cream mixture on top, smooth the top with a spatula. Refrigerate at least 6 hours or better overnight. Top with fresh fruit or a berry sauce (see below) before serving. Enjoy!
Nutrition Facts : Calories 331 kcal, Carbohydrate 25 g, Protein 7 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 42 mg, Sodium 229 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 10 g, ServingSize 1 serving
NO-BAKE KEY LIME YOGURT PIE
This cool and creamy custard pie is too good to reserve only for times of indulgence. At least that's how we feel, and it's the reason we developed this lower-calorie recipe. Its limey flavor comes from the inclusion of juice, zest and one secret shortcut ingredient: Yoplait® Light Thick & Creamy Key lime pie yogurt. Adding in yogurt, along with fat-free cream cheese and Cool Whip lite, helped us recreate the trademark creamy texture and rich flavor of this pie, while avoiding the higher-calorie evaporated milk and whipped cream used in the traditional recipe. The result of these smart swaps is a 200-calorie treat that's earned approval from well over 100 of your fellow home cooks.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. 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 lime juice mixture; beat on low speed until well blended.
- Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.
Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 13 g, TransFat 1 1/2 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
JELLO AND YOGURT PIE
This is light, healthy and delicious. A great summer dessert. Although this is fantastic in a graham cracker pie crust, I think it would be good using Vanilla wafers too. Also, it is wonderful without the pie crust, just add some fresh fruit and you have an awesome pudding. NOTE: Match or mix the jello and yogurt flavors.
Provided by SReiff
Categories Gelatin
Time 5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve jello in hot water.
- Mix in yogurts.
- Fold in container of Cool Whip.
- Place into pie crust.
Nutrition Facts : Calories 287.2, Fat 11.2, SaturatedFat 4.8, Cholesterol 1.4, Sodium 510.8, Carbohydrate 37.9, Fiber 0.5, Sugar 26.3, Protein 9.9
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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