INGREDIENTS
Filling and Topping
1 1/2
teaspoons unflavored gelatin
4
oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
3
containers (6 oz each) Yoplait® Greek Fat Free strawberry yogurt
1 1/2
cups frozen (thawed) reduced-fat whipped topping
1 1/2
cups sliced fresh strawberries
Crust
1
graham cracker crumb crust (6 oz)
DIRECTIONS
1
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.
2
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.
3
Before serving, garnish pie with additional whipped topping and sliced strawberries.
High Altitude (3500-6500 ft)
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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