Yogurt Pie Crust Food

YOGURT PIE CRUST

Steps:

• Sift flour and add salt.
• Add yogurt to flour and blend in mixer.
• Add cold water until flour is moistened.
• Roll out on floured board.
• Press desired amount into pie plate.

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.

LEMON YOGURT CREAM PIE

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.

BLACKBERRY FROZEN YOGURT PIE WITH CRACKER CRUST

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine crackers, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups.) If you don't have a food processor, place in a resealable plastic bag and bang with a rolling pin or meat mallet until crushed. Add butter and pulse until the mixture looks like wet sand.
• Transfer cracker mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and golden brown, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Combine blackberries, sugar and lemon juice in a food processor and process until evenly crushed. Using an electric mixer, beat the cream and condensed milk until stiff peaks form. Give yogurt a few stirs to smooth it out, then gently fold into whipped cream mixture; transfer to the cooled crust. Spoon blackberry mixture over top and, using a spoon, carefully swirl into the cream. Freeze until firm, at least 4 hours and up to 2 days. Let sit at room temperature for about 30 minutes before serving; this will make it easier to slice.

JELLO AND YOGURT PIE

Steps:

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

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.

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.