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Vanilla Yogurt Pie

This lightly sweet yogurt pie is served in a crunchy granola crust.

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  • prep time 25 min
  • total time 2 hr 45 min
  • ingredients 10
  • servings 8
 

Ingredients

2
cups Nature Valley® oats 'n honey protein granola
1/4
cup sugar
5
tablespoons butter, melted
2
tablespoons cold water
1
tablespoon fresh lemon juice
1 1/2
teaspoons unflavored gelatin
4
oz (half of 8-oz package) fat-free cream cheese, softened
3
containers (5.3 oz each) Yoplait® Greek 100 vanilla yogurt
1/2
cup frozen (thawed) reduced-fat whipped topping
Fresh raspberries and honey, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 Bake 10 to 12 minutes or until golden brown. Cool completely.
  • 3 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.
  • 4 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.
  • 5 Fold in whipped topping. Pour into crust. Refrigerate until set, about 2 1/2 hours. Garnish with raspberries and honey.
  • 1 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.
  • 2 Bake 10 to 12 minutes or until golden brown. Cool completely.
  • 3 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.
  • 4 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.
  • 5 Fold in whipped topping. Pour into crust. Refrigerate until set, about 2 1/2 hours. Garnish with raspberries and honey.

EXPERT TIPS

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Expert Tips

Top with your favorite berries, such as blueberries, blackberries or strawberries in place of the raspberries.

Cover and refrigerate any remaining pie, and eat within 3 days.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
260mg
260%;
Total Carbohydrate
29g
29%
(Dietary Fiber
1g
1%
  Sugars
8g
8%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
10%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.