Orange Cheesecake Pie

Yogurt, lower-fat cream cheese and orange juice concentrate make this creamy dessert light and refreshing.

–

Save & Share

Servings 8

false

( 42 ) Ratings

42 Ratings

5 Stars

4 Stars 13%

3 Stars 16%

2 Stars 13%

1 Stars

Member Reviews ( 18 )

5adfe682-0b2c-4589-b180-13bec6defeaa

ingredients 8
Prep Time 30 min
Total Time 1 hr 40 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: teaspoon sugar

12: oz (from two 8-oz packages) cream cheese with 1/3 less fat (Neufchâtel), softened

2: containers (6 oz each) Yoplait® Original 99% Fat Free Orange Creme Yogurt

1/4: cup powdered sugar

1: can (6 oz) frozen orange juice concentrate, thawed

1: box (4-serving size) cheesecake-flavor instant pudding and pie filling mix

1: container (8 oz) frozen reduced-fat whipped topping, thawed

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 450°F. Remove 1 pie crust from pouch; unroll crust on work surface. Sprinkle with sugar. With rolling pin, roll sugar into crust. Place crust in ungreased 9-inch glass pie plate. Fold edges under; flute. Prick bottom and sides generously with fork.
2 Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.
3 In large bowl, beat cream cheese, yogurt and powdered sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add orange juice concentrate; beat until well blended. Sprinkle pie filling mix over top; mix well.
4 Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.
5 Spread orange filling in cooled baked shell. Refrigerate at least 1 hour until filling is set. Garnish with reserved whipped topping and, if desired, orange peel.

EXPERT TIPS

toggle

Expert Tips

Drizzle a little dark chocolate ice-cream topping on the plate when you serve this tasty pie.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 11g, 11% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 490mg; 490%;
Total Carbohydrate: 52g; 52%
(Dietary Fiber 0g 0% Sugars 35g 35% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 25%;
Calcium: 15%;
Iron: 0%;

Exchanges:

1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Pat009

report Posted Apr. 1, 2013 10:33 AM

I usually judge a recipe by the ingredients and thought this would be a winner. I make several desserts when I have a party and for Easter only had time to do one and chose this. It was a huge mistake! For the first time my dessert did not go....most of those who ate it left most behind. Will not make it again