Frosty Raspberry And Yogurt Pie Recipes

RASPBERRY YOGURT PIE

Steps:

• Place yogurt in a bowl; fold in whipped topping. Spoon into crust. Garnish with raspberries if desired. Refrigerate until serving.

RASPBERRY CREAM PIE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
• Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
• In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
• Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.

EASY RASPBERRY YOGURT CREAM PIE

Steps:

• Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup each raspberries and COOL WHIP.
• Pour into crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and raspberries.

EASY THREE INGREDIENT RASPBERRY DESSERT

Steps:

• Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.

FROSTY FRUIT PIE

Steps:

• In a small bowl, combine banana slices and lemon juice; let stand for 5 minutes. Drain well. Arrange banana slices over bottom of crust. Spread with frozen yogurt. Top with fruit cocktail and whipped topping. Freeze until firm. Remove from the freezer 10 minutes before serving. Garnish with raspberries and pecans.

FROSTY RASPBERRY AND YOGURT "PIE"

Steps:

• Stir 1 cup of the yogurt into the whipped topping until well blended. Remove 1 cup of the whipped topping mixture; cover and refrigerate for later use. Spoon remaining whipped topping mixture into 9-inch pie plate. With back of spoon, spread evenly onto bottom and up side of pie plate. Freeze at least 1 hour or until firm.
• Add raspberries, a few tablespoonfuls at a time, to marshmallow creme in medium bowl, beating with electric mixer on low speed or with wire whisk until well blended. Stir in remaining 1 cup yogurt. Gently stir in reserved 1 cup whipped topping mixture until well blended.
• Spoon into whipped topping shell. Freeze 3 hours or until firm. Store leftover dessert in freezer.

RASPBERRY YOGURT PIE

Steps:

• 1. In 2-quart saucepan, combine corn syrup, sugar and margarine. Cook over low heat until mixture boils, stirring frequently. Remove from heat. Add KELLOGG'S CORN FLAKES cereal, stirring until well coated. Press evenly in bottom and on side of 9-inch pan coated with cooking spray, to form crust. Freeze until firm.2. Allow yogurt to soften slightly. Spoon into frozen pie crust, spreading evenly. Freeze until firm. Serve with raspberry sauce. 3. To make Raspberry Sauce, combine raspberry syrup and cornstarch in small saucepan. Add jelly. Bring to boil over medium heat, stirring constantly until jelly melts and mixture thickens. Stir in raspberries. Refrigerate until cool.

FROSTY PUMPKIN PIE

Steps:

• 1. In large bowl stir together pumpkin, honey and spice. Stir in ice cream. Fold in whipped topping. Spread in crust. Freeze at least 4 hours or until firm.2. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.*NOTE: May substitute 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.

RASPBERRY AND CREAM FROZEN YOGURT PIE

Steps:

• 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.

BLACKBERRY FROZEN YOGURT PIE WITH CRACKER CRUST

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine crackers, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups.) If you don't have a food processor, place in a resealable plastic bag and bang with a rolling pin or meat mallet until crushed. Add butter and pulse until the mixture looks like wet sand.
• Transfer cracker mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and golden brown, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Combine blackberries, sugar and lemon juice in a food processor and process until evenly crushed. Using an electric mixer, beat the cream and condensed milk until stiff peaks form. Give yogurt a few stirs to smooth it out, then gently fold into whipped cream mixture; transfer to the cooled crust. Spoon blackberry mixture over top and, using a spoon, carefully swirl into the cream. Freeze until firm, at least 4 hours and up to 2 days. Let sit at room temperature for about 30 minutes before serving; this will make it easier to slice.