Vanilla-Blueberry Yogurt Pie

71  Ratings
  • 20 min prep
  • 3 hr 20 min total
  • Makes 10 servings


 Vanilla-Blueberry Yogurt Pie Recipe

Ingredients

  • 15 NEWTONS FRUIT THINS Blueberry Brown Sugar Cookies, divided
  • 2 cups blueberries
  • 1 Tbsp. butter, melted
  • 1-1/4 cups vanilla low-fat yogurt
  • 1-1/4 cups thawed frozen light whipped topping
  • 1 Tbsp. blueberry jam

Instructions

  • Heat  oven 350°F.
  • Crush  10 cookies to form fine crumbs; mix with butter. Press onto bottom of 9-inch pie plate. Bake 10 min. Cool completely.
  • Use  serrated knife to cut remaining cookies in half; stand, cut sides down, around edge of pie plate.
  • Combine  yogurt and whipped topping; spoon into crust. Freeze 3 hours or until firm.
  • Remove  pie from freezer 10 min. before serving; let stand at room temperature to soften slightly. When ready to serve, microwave jam in microwaveable bowl on HIGH 15 sec. Add to blueberries in medium bowl; toss to evenly coat. Spoon over pie.

Recipe Tips

SubstituteSubstitute plain nonfat yogurt mixed with 1 tsp. lemon zest for the vanilla yogurt.

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Nutrition Information

Makes 10 servings
  • Well-being Choice
  • Low Sodium

Nutrition per serving:

    • Calories 150 
    • Total fat 5 g
    • Saturated fat 2.5 g
    • Cholesterol 5 mg
    • Sodium 80 mg
    • Carbohydrate 24 g
    • Dietary fiber 1 g
    • Total sugars 12 g
    •     Includes added sugars n/a
    • Protein 3 g
    • Vitamin A 0 %DV
    • Vitamin C 6 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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