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Vanilla Yogurt Pie

(1)
  1 reviews
  • 25 min prep time
  • 2 hr 45 min total time
  • 10 ingredients
  • 8 servings
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This lightly sweet yogurt pie is served in a crunchy granola crust.

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
% Daily Value
Total Fat
10g
16%
Saturated Fat
5g
27%
Trans Fat
0g
0%
Cholesterol
20mg
7%
Sodium
260mg
11%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
6%
Protein
12g
12%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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