Frozen Orange Yogurt Pie Recipes

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FROZEN ORANGE-VANILLA PIE



Frozen Orange-Vanilla Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 1 pie

Number Of Ingredients 0

Steps:

  • Grate the zest of 2 oranges; set aside. Juice the oranges and whisk with 1 1/2 cups Greek yogurt, one 14-ounce can sweetened condensed milk, 2 tablespoons lemon juice, 1 teaspoon vanilla and a pinch of salt. Remove 1/4 cup of the mixture to a small bowl and stir in the orange zest. Pour the plain filling into a 9-inch graham cracker crust. Spoon the zest mixture over the top, then swirl with the back of the spoon. Cover and freeze until set, about 4 hours.

FROZEN YOGURT PIE



Frozen Yogurt Pie image

Blend fruity low-fat yogurt & whipped topping for this Frozen Yogurt Pie! Use a graham cracker crust for this refreshingly easy, no-bake Frozen Yogurt Pie.

Provided by My Food and Family

Categories     Dairy

Time 4h10m

Yield 8 servings

Number Of Ingredients 4

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 containers (6 oz. each) raspberry low-fat yogurt
1 ready-to-use graham cracker crumb crust (6 oz.)
1-1/4 cups fresh raspberries

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.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 18 g, Protein 3 g

FROZEN ORANGE-YOGURT PIE



Frozen Orange-Yogurt Pie image

Whipped topping, vanilla low-fat yogurt and orange flavor drink mix are blended and frozen in a graham cracker crust for a frosty no-bake pie.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 8 servings

Number Of Ingredients 4

2 cups vanilla low-fat yogurt
1/4 cup TANG Orange Flavor Drink Mix
2 cups thawed COOL WHIP Whipped Topping
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Mix yogurt and drink mix in large bowl with whisk until mix is dissolved. Stir in COOL WHIP.
  • Spoon into crust.
  • Freeze several hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 33 g, Fiber 0 g, Sugar 23 g, Protein 4 g

ORANGE-SWIRL YOGURT PIE



Orange-Swirl Yogurt Pie image

"This refreshing frozen pie is an excellent grand finale to any meal," promises Nancy Zimmerman. The gingersnap crust complements the frozen yogurt and citrus sauce nicely. "It's great for entertaining because you make it a day early. Nancy writes from her home in Cape May Court House, New Jersey.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6-8 servings.

Number Of Ingredients 10

1/4 cup sugar
4 teaspoons cornstarch
1 can (6 ounces) frozen orange juice concentrate, thawed
1/3 cup water
2 tablespoons butter
1 tablespoon grated orange zest
6 cups low-fat vanilla frozen yogurt, divided
CRUST:
1-1/4 cups crushed gingersnaps (about 20 cookies)
1/3 cup butter, melted

Steps:

  • In a small saucepan, combine sugar and cornstarch. Stir in orange juice concentrate and water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and orange zest. Cool to room temperature, stirring several times., Soften 4 cups of frozen yogurt. Meanwhile, in a small bowl, combine gingersnaps and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. , Spoon softened yogurt into crust. Top with half of the orange sauce; cut through with a knife to swirl. Place scoops of the remaining frozen yogurt over filling. Drizzle with remaining orange sauce., Cover and freeze for at least 8 hours before cutting. May be frozen for up to 3 months.

Nutrition Facts : Calories 409 calories, Fat 17g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 281mg sodium, Carbohydrate 62g carbohydrate (46g sugars, Fiber 1g fiber), Protein 6g protein.

FROZEN ORANGE-YOGURT PIE



Frozen Orange-Yogurt Pie image

I'd bought a canister of TANG for another recipe (recipe#245989 - it's fantastic!) and searched the web for more recipes with TANG. This is from the Kraft Foods website. If you try it please let me know how it is! Cook time is chilling time.

Provided by mailbelle

Categories     Pie

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 4

2 cups low-fat vanilla yogurt
1/4 cup Tang orange crystals
2 cups thawed Cool Whip Topping
1 graham cracker pie crust

Steps:

  • Add yogurt and dry drink mix to whipped topping in large bowl; stir gently until well blended.
  • Spoon into crust.
  • Freeze several hours or overnight until firm. Let stand at room temperature 15 minute before serving or until pie can be cut easily. Store leftover pie in freezer.

Nutrition Facts : Calories 308.1, Fat 18.4, SaturatedFat 8.8, Cholesterol 44.2, Sodium 202.2, Carbohydrate 32.5, Fiber 0.4, Sugar 24.2, Protein 4.7

FROZEN ORANGE CREAM PIE



Frozen Orange Cream Pie image

Dessert doesn't get much easier than this frosty five-ingredient favorite from Nancy Horsburgh. "It's cool and refreshing," promises the Everett, Ontario reader "Children like it because it tastes like a popular ice cream treat."

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 6-8 servings.

Number Of Ingredients 5

2-1/2 cups vanilla ice cream, softened
1 cup thawed orange juice concentrate
3 drops red food coloring, optional
1 drop yellow food coloring, optional
1 graham cracker crust (9 inches)

Steps:

  • In a bowl, combine the ice cream and orange juice concentrate. Stir in food coloring if desired. Spoon into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 244 calories, Fat 10g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 155mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

FROZEN YOGURT PIE



Frozen Yogurt Pie image

Make and share this Frozen Yogurt Pie recipe from Food.com.

Provided by Cindi M Bauer

Categories     Pie

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

2 (8 ounce) containers low-fat vanilla yogurt
1 (3 ounce) box black cherry gelatin
1 (8 ounce) container frozen Cool Whip, thawed
1 (6 ounce) ready made chocolate cookie pie crust

Steps:

  • In a large bowl, stir together the yogurt and black cherry gelatin.
  • Gently mix in the Cool Whip, until well blended.
  • Spoon into the chocolate cookie pie crust.
  • Freeze at least 4 hours or overnight; until firm.
  • Let stand at room temperature 15 minutes, or until it can be easily cut.
  • Store leftover pie in the freezer.
  • Serves 6 to 8.
  • Note: Try substituting 1/4 cup of Tang Orange Flavor Drink Mix for the gelatin, and 1-(6 oz.) graham cracker pie crust for the chocolate cookie pie crust.
  • I have made a variety of these pies, (9 to be exact) using various flavored gelatins and yogurts, and mainly w/a graham cracker pie crust. Use your imagination!

Nutrition Facts : Calories 347.1, Fat 18.9, SaturatedFat 10.4, Cholesterol 1.9, Sodium 289.5, Carbohydrate 41.7, Fiber 0.4, Sugar 31.8, Protein 4.7

BLACKBERRY FROZEN YOGURT PIE WITH CRACKER CRUST



Blackberry Frozen Yogurt Pie With Cracker Crust image

Tangy from yogurt and rippled with blackberries, this frozen pie will make a pretty addition to barbecues and backyard cookouts. The salty cracker crust against the sweet tart filling is a match made in summer heaven. Raspberries work in place of the blackberries, too. Want to know what to do with leftover sweetened condensed milk? Stir into iced coffee or Thai iced tea, or drizzle over sliced fresh fruit.

Provided by Dawn Perry

Categories     pies and tarts, dessert

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 10

6 ounces/170 grams Ritz crackers or saltines (about 50 crackers)
1 tablespoon granulated sugar
1/4 teaspoon kosher salt (Diamond Crystal)
6 tablespoons/85 grams unsalted butter, melted and cooled
6 ounces/170 grams fresh or frozen blackberries
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
1 cup/240 milliliters heavy cream
1/2 cup/120 milliliters sweetened condensed milk
1 cup/240 milliliters full-fat Greek Yogurt

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.

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