Yogurt, lower-fat cream cheese and orange juice concentrate make this creamy dessert light and refreshing.
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1
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box Pillsbury™ refrigerated pie crusts, softened as directed on box
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1
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teaspoon sugar
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12
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oz (from two 8-oz packages) cream cheese with 1/3 less fat (Neufchâtel), softened
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2
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containers (6 oz each) Yoplait® Original yogurt orange crème
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1/4
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cup powdered sugar
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1
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can (6 oz) frozen orange juice concentrate, thawed
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1
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box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
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1
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container (8 oz) frozen reduced-fat whipped topping, thawed
Steps
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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.
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2
Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.
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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.
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4
Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.
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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.
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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.
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2
Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.
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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.
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4
Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.
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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
Drizzle a little dark chocolate ice-cream topping on the plate when you serve this tasty pie.
Pie baking can be even easier when you use Pet-Ritz® frozen pie crusts. Find them in the freezer case with a precrimped edge, ready to use. The disposable pan makes clean up a snap.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 180
% Daily Value
- Total Fat
- 20g
- 31%
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- Saturated Fat
- 11g
- 57%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 13%
- Sodium
- 490mg
- 20%
- Potassium
- 300mg
- 9%
- Total Carbohydrate
- 52g
- 17%
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- Dietary Fiber
- 0g
- 0%
- Sugars
- 35g
- Protein
- 7g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 25%
- 25%
- Calcium
- 15%
- 15%
- Iron
- 0%
- 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 Choice
3 1/2
*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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