Prep 5 mins
Cook 6 hrs
I orginally got this recipe from another recipe site, then saw it in a WW magazine. It called for lime jello and lime yogurt. I have made this in multiple flavors, all good. Just match the yogurt and jello flavors. Cook time is refrigarator time
- 1 reduced fat graham cracker crust (6 ounces)
- 1 (3 ounce) box sugar-free raspberry gelatin
- 1⁄4 cup boiling water
- 2 (6 ounce) containers raspberry yogurt, lite
- 2 (8 ounce) containers fat-free whipped topping, thawed
- In a large bowl dissolve Jello completely in boiling water.
- Stir in yogurt with a wire whisk.
- Fold in 1 container of whipped topping.
- Spread in crust.
- Refrigerate several hours or overnight.
- I serve the slices with extra container of whipped topping but that can be optional.
Made last night and popped in the fridge. I had a slice after lunch and it was so fruity, fluffy,and creamy! Fabulous is an understatement. Raspberry is my favorite but I will be trying this with other Jell-O and yogurt flavors in the future. Thanks for the great recipe mandabears! Made for Choose Your Event Party August 2010.
I wish I could give this more stars. I have made 4 pies in the last 4 days. I made two using sugar free strawberry kiwi jello and the same yogurt (Yoplait brand). I took these to work. I had several requests for the recipe. I just made two more today, for 2 co workers that just had surgery. I used sugar free cherry jello, and fat free cherry yogurt (yoplait brand also). Not only did I get several compliments, but each piece came out of the pie plate completely intact. I also used fat free cool whip on 3 of them, and one with the new sugar free cool whip (one co worker and her son are diabetic). I can't wait to try all the different flavor combinations.
Interestingly enough I was looking for a non sugar dessert and came upon this. I made it without the crust and it is excellent. The yogurt flavor comes through nicely not to overpower but just a hint so you know it's there. It also lends to the depth of the filling. Not just your average fluff. Thanks for a good recipe I will be using it again! I will be trying other flavors of it too!