Frozen Yogurt Pie test
Fruit flavor low fat yogurt and whipped topping are blended, spooned into a graham cracker crust and frozen for a refreshingly easy dessert.
Prep time40 min
Total time4hr 40min
ServingsMakes 8 servings, one piece each.
Ingredients
- 8 HONEY MAID Honey Grahams, finely crushed
- ¼ cup sugar
- ⅓ cup butter or margarine, melted
- 1 tub (8 oz.) frozen whipped topping, thawed
- 2 containers (6 oz. each) raspberry low-fat yogurt
- 1¼ cups fresh raspberries
Preparation
- Heat oven to 375°F.
- Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.
- Bake 8 to 10 min. or until lightly browned. Cool completely.
- Add whipped topping to yogurt in medium bowl; stir with whisk until blended. Spoon into crust.
- Freeze 4 hours or until firm. Let pie stand at room temperature 15 min. before serving to soften slightly.
- Top with raspberries just before serving. Store leftovers in freezer.
Recipe Tips
- Size-Wise
Dessert can be a part of a balanced diet, but remember to keep tabs on portions. - For a No-Bake Pie
Prepare crust as directed but do not bake. Refrigerate until ready to fill.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 280 |
| % Daily Value* | |
| Total fat 14g | |
| Saturated fat 10g | |
| Trans fat 0g | |
| Cholesterol 25mg | |
| Sodium 160mg | |
| Carbohydrate 36g | |
| Dietary fiber 1g | |
| Total sugars 22g | |
| Added sugars 20g | |
| Protein 2g | |
| Vitamin A | 8 %DV |
| Vitamin C | 6 %DV |
| Vitamin D | 0 %DV |
| Calcium | 4 %DV |
| Iron | 6 %DV |
| Potassium | 2 %DV |