Vanilla Yogurt Pie Food

JELLO AND YOGURT PIE

Steps:

• Dissolve jello in hot water.
• Mix in yogurts.
• Fold in container of Cool Whip.
• Place into pie crust.

VANILLA YOGURT PIE

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.

DIVINE YOGURT CHEESECAKE

Steps:

• Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and slightly up side of pan. Refrigerate while making filling.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar and eggs; beat on medium speed until smooth. Beat in yogurt and flour until blended. Carefully spread over crust in pan.
• Place cheesecake in oven with pan of water on oven rack below it (to prevent cracking). Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is set. Cool 30 minutes. Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Cover; refrigerate at least 3 hours until chilled. Remove side of pan; leave cheesecake on pan bottom to serve.
• Top cheesecake with strawberries. Store covered in refrigerator.

VANILLA BERRY YOGURT PARFAITS

Steps:

• For the fruit: Combine the blueberries, blackberries, strawberries, honey and vanilla extract in a bowl and stir. Let sit for at least 10 minutes.
• For the yogurt: Mix up the yogurt, honey and vanilla in a bowl.
• Layer some of the syrupy fruit on the bottom of 4 small mason jars, then top with a layer of yogurt. Repeat the layers. Serve immediately or chill until ready to serve.

YOGURT & BLUEBERRY CREAM PIE

Steps:

• Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup each blueberries and COOL WHIP.
• Pour into crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and blueberries.

FROZEN YOGURT PIE

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.

NO-BAKE YOGURT AND COOL WHIP PIE

Steps:

• Cover and refrigerate any leftover pie, or freeze for later.

BANANA YOGURT PIE

Steps:

• Combine the rolled oats, dates, vanilla extract, orange juice, and cocoa powder in the bowl of a food processor. Blend for 3 minutes, or until mixture sticks together. Press the mixture thinly around the sides and base of a 9 inch pie dish and refrigerate.
• Place the gelatin in a small bowl. Pour boiling water over gelatin, stir to dissolve, and set aside to cool.
• Place frozen bananas in food processor or blender and blend until smooth. Add milk and blend for 3-4 minutes. Add extra vanilla and yogurt and mix well. Add dissolved gelatin. Pour mixture into the base of the pie dish and refrigerate until firm.
• Soak the extra banana in the lemon juice, slice and place on top of pie. Sprinkle with nutmeg and serve.

YOGURT BERRY PIE

Steps:

• Heat oven to 300°F.
• Combine all crust ingredients in bowl. Press mixture evenly onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 15-20 minutes or until crust is evenly browned. Cool 30 minutes.
• Combine strawberries, sugar and yogurt in bowl.
• Beat chilled whipping cream in chilled bowl at high speed 3-4 minutes or until stiff peaks form. Gently stir into strawberry mixture. Spoon strawberry mixture into cooled crust. Cover; freeze 8 hours or overnight until firm.
• Remove from freezer 30 minutes before serving. Cut into wedges.

PUMPKIN YOGURT PIE

Steps:

• For the crust combine flour, ground walnuts, chopped walnuts, applesauce, cinnamon and pumpkin pie spice in a bowl. If mixture does not come together, add a tbs or so more applesauce.
• Press mixture into a greased pie plate of 24 cm/9 inch in diameter.
• For the filling combine pumpkin puree, applesauce, yogurt, sugar, eggs, salt and all of the spices in a big bowl. Mix well.
• Pour this mixture into your prepared pie crust and bake in the pre-heated oven at 220°C/425°F for 15 minutes, then lower the temperature to 175°C/350°F and bake for another 45 minutes or until filling is set.
• Let cool in the pan. Enjoy!

VANILLA PUMPKIN PIE SMOOTHIE

Steps:

• Combine pumpkin pie filling, frozen yogurt, ice, soy milk, cinnamon, nutmeg, and vanilla extract in a blender; blend until smooth.