Lemon Yogurt Cream Pie Food
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.
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
LEMON YOGURT CAKE
For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h20m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
- For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
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
GRANDMA'S LUSCIOUS LEMON CREAM PIE
This is a creamy lemon pie that is a great dessert on a hot summer day. Garnish with whipped cream.
Provided by Marie Clare
Categories Desserts Pies No-Bake Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 10
Steps:
- Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
- Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 481.7 calories, Carbohydrate 46 g, Cholesterol 218.4 mg, Fat 31.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 15.9 g, Sodium 201 mg, Sugar 27 g
CREAMY LEMON PIE I
This lemony cream pie is quick and easy. It is a favorite of my family.
Provided by Becca Jones
Categories Desserts Pies No-Bake Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 4
Steps:
- Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping. Pour into pie crust. Chill until set.
Nutrition Facts : Calories 441 calories, Carbohydrate 56.7 g, Cholesterol 16.7 mg, Fat 22.3 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 13.4 g, Sodium 243.4 mg, Sugar 48 g
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