Editors' Pick
Raspberry and Cream Frozen Yogurt Pie
photo by Jonathan Melendez
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
1 Pie
- Serves:
- 10
ingredients
-
CRUST
- 7 chocolate graham crackers
- 1⁄4 cup sugar substitute
- 3 -4 tablespoons unsalted butter, melted
-
FILLING
- 8 ounces fat free cream cheese
- 6 ounces raspberry low-fat yogurt
- 1⁄3 cup sugar substitute
- 1 teaspoon vanilla
- 12 ounces fat-free whipped topping, thawed
- 1 cup fresh raspberry (optional)
directions
- Coat 9 inch pie plate with nonstick cooking spray; set aside.
- Place graham crackers in plastic bag; crush into fine crumbs with rolling pin.
- Mix crumbs and 1/4 cup sugar substitute in small bowl.
- Stir in butter until crumbs are moistened.
- Press crumb crust into bottom and slightly up side of prepared pie plate.
- Refrigerate while making filling.
-
FILLING:
- Beat cream cheese yogurt, 1/3 cup sugar substitute and vanilla in bowl of electric mixer until combined.
- Add whipped topping; mix until just combined.
- Spoon filling into crust and spread to edges.
- Freese at least 4 hours or until frozen.
- Remove from freezer about 20 to 30 minutes before cutting into slices.
- Garnish with raspberries, if desired.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
8726453"