Cool Yogurt And Fruit Pie Recipes

STRAWBERRY YOGURT PIE I

Steps:

• Mix yogurt with 3 and 1/2 cups of the dessert topping until blended. Sweeten the strawberries, if necessary. Mix in strawberries and spoon into crust.
• Freeze for at least 3 hours or overnight, if possible, until it's firm.
• Remove from freezer and top with remainder of dessert topping. Store in freezer.

MIXED BERRY YOGURT PIE

Steps:

• Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed zwieback and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.
• Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
• Spread yogurt into crust-lined pie plate. In a large bowl, gently toss berries and fruit spread. Spoon over yogurt. Cover and chill for 3 to 6 hours before serving. If desired, garnish with fresh mint.

COOL YOGURT AND FRUIT PIE

Steps:

• For the crust: mix all ingredients and press into a 9" pie pan.
• For the filling: thoroughly rinse fresh fruit and drain. Thaw frozen fruit and drain. Some fruit (peaches and strawberries for example) should be cut into small pieces. Gently mix the filling ingredients and pour into prepared crust.
• Freeze pie for 1-2 hours, depending on your preference.
• It is best to cut the pie with a warm knife while frozen and let the pieces thaw for 10-15 minutes on a plate, but this is not necessary if you like a frozen pie. If you prefer a much softer pie, allow pieces to thaw for a longer period of time.
• Freeze any leftover pie.
• 3 Weight Watcher points per 1/6 of pie.

JELLO AND YOGURT PIE

Steps:

• Dissolve jello in hot water.
• Mix in yogurts.
• Fold in container of Cool Whip.
• Place into pie crust.

FROZEN YOGURT PIE

Steps:

• Add COOL WHIP to yogurt in medium bowl; stir with whisk until blended. Spoon into crust.
• Freeze 4 hours or until firm.
• Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with raspberries just before serving.

VANILLA YOGURT PIE

Steps:

• Heat oven to 350°F. In food processor, place granola. Cover; process until finely ground. Stir in sugar and melted butter until well combined. Press mixture into ungreased 9-inch pie plate.
• Bake 10 to 12 minutes or until golden brown. Cool completely.
• Meanwhile, in 1-quart saucepan, mix cold water and lemon juice. Sprinkle gelatin on lemon juice mixture; let stand 1 minute to soften. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lemon juice mixture; beat on low speed until well blended.
• Fold in whipped topping. Pour into crust. Refrigerate until set, about 2 1/2 hours. Garnish with raspberries and honey.

COOL 'N CREAMY YOGURT PIE

Steps:

• Spoon yogurt into medium bowl. Add whipped topping; stir gently with wire whisk until well blended.
• Spoon into crust.
• Freeze 2 hours or until pie is firm enough to hold its shape when cut into slices to serve. Store leftover pie in refrigerator.