Vanilla Yogurt Pie

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

  • 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
  • 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.
  • 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.
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