No Bake Strawberry Yogurt Pie Food

NO-BAKE STRAWBERRY YOGURT PIE

Steps:

• Fill a small bowl with the milk. Sprinkle the gelatin over and soak for 5 minutes to soften.
• Heat the gelatin mixture in a microwave about 10 seconds at a time, stirring in between, until very warm. Do not allow the milk to boil. Stir until gelatin is dissolved, then set aside to cool slightly
• In a medium bowl beat cream until thick peaks form.
• Combine the yogurt, maple syrup and gelatin mixture and whisk until well mixed. Fold in the whipped cream trying not to deflate, then fold in the fruit.
• Pour the filling into the crust and smooth the top. Refrigerate 5 hours or overnight.
• Enjoy!

NO-BAKE STRAWBERRY YOGURT PIE

Steps:

• In a food processor, pulse graham crackers into a fine crumb. Add brown sugar and pulse a few more times to evenly distribute. Dumb mixture into a pie plate and pour melted butter on top. Stir it around with a fork until all of the crumbs are moistened and pack them down into the pie plate going about 1" up the sides. Set crust in the refrigerator while you prepare the filling.
• In a large bowl, stir yogurt, whipped topping and Jell-o powder together until blended. Fold in chopped strawberries. Pour this filling into the prepared crust and smooth the top into an even layer. Cover pie with plastic wrap and chill in the refrigerator for 4-6 hours or until set. You can also set the pie in the refrigerator for a frozen pie, but it isn't as creamy out of the freezer.
• Pie will stay fresh for up to 3 days stored in an airtight container in the refrigerator.

STRAWBERRY YOGURT PIE I

Steps:

• Mix yogurt with 3 and 1/2 cups of the dessert topping until blended. Sweeten the strawberries, if necessary. Mix in strawberries and spoon into crust.
• Freeze for at least 3 hours or overnight, if possible, until it's firm.
• Remove from freezer and top with remainder of dessert topping. Store in freezer.

NO-BAKE CREAMY STRAWBERRY PIE

Steps:

• In 1-quart saucepan, place water; sprinkle with gelatin; let stand 1 minute. Heat over low heat, about 2 minutes, stirring constantly, until gelatin is dissolved. Cool slightly.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and gelatin mixture; beat on low speed until well blended. Fold in whipped topping. Spoon into crust. Refrigerate until set, about 2 hours.
• Before serving, garnish pie with additional whipped topping and sliced strawberries.

STRAWBERRY YOGURT PIE II

Steps:

• Place strawberries and yogurt in blender or food processor. Blend until strawberries are in small chunks.
• In a large bowl, mix together whipped topping and gelatin. Stir in strawberry mixture. Pour mixture into baked pastry shell and chill overnight.

STRAWBERRY YOGURT PIE

Steps:

• Sift flour and baking powder into a large bowl.
• Add sweetener, margarine, egg and salt.
• Knead quickly with the hooks of your mixer or by hand until dough resembles coarse crumbs.
• Grease a baking sheet and place the greased rim of a spring form on the sheet.
• Press half the crumbs into the rim so that they form a crust.
• Put the other half of the crumbs onto the sheet so that they form streusel.
• Bake (ATTENTION: there was neither temperature nor baking time in the directions, you have to add them!) until done.
• Remove rim from crust.
• Let cool crust and streusels.
• Filling:.
• Dissolve strawberry gelatine in water and stand aside.
• Stir together yogurt, skim milk, chopped lemon peel and artificial sweetener.
• Gently heat dissolved gelatine until it is smooth; stir into yogurt mixture and place in the refrigerator.
• Again grease rim of the spring form pan; place onto a large tart plate around the cooled crust.
• Fill crust with prepared strawberries and the pour the still slightly liquid yogurt filling over it.
• Pace in the refrigerator until yogurt is firm.
• Bake crust at 350 degrees Fahrenheit for 20 minutes.

CREAMY NO-BAKE STRAWBERRY PIE

Steps:

• In 1 quart saucepan, place water; sprinkle with gelatin; let stand 1 minute. Heat over low heat, about 2 minutes, stirring constantly, until gelatin is dissolved. Cool slightly.
• In medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add yogurt and gelatin mixture; beat on low speed until well blended. Fold in whipped topping, and 1/2 cup strawberries. Spoon into crust. Refrigerate until set, about 2 hours.
• Before severing, garnish pie with additional whipped topping and sliced strawberries.