Lemony Yogurt Cream Pie Recipes

LEMON YOGURT CREAM PIE

Steps:

• In a microwave-safe bowl, sprinkle gelatin over cold water & let stand for 1 minute before microwaving, uncovered, on high for 20 seconds.
• Stir in sugar substitute & lemon juice, then add yogurt & lemon zestl, mixing well.
• Fold in whipped topping, then spoon this filling into the crust.
• Cover & refrigerate for 8 hours or overnight before serving.

MINI LEMON CREAM PIES (NO BAKE)

Steps:

• Spoon 2 tablespoons of lemon curd into each crust.
• Top with approximately 1/4 cup+ of vanilla yogurt- so the lemon curd is covered but yogurt isn't spilling over the edges.
• Sprinkle with lemon zest.
• Serve or refrigerate.
• (Not sure how long they can"sit" in fridge. I made 1/2 hour before dinner and they were fine.).

GLUTEN-FREE, NO-BAKE LEMON YOGURT PIE

Steps:

• pie crust:.
• lightly crush the corn flakes in a plastic bag.
• slowly melt butter or coconut oil in a bain-marie, then add chocolate, stirring constantly until everything is melted and blended.
• dump corn flakes into the melted chocolate, mix well until all corn flakes are covered with the chocolate mixture.
• layer bottom of a 10 inch spring form with non stick baking paper, lighty grease the ring and pour batter into the form, press down and smooth with the back of a tablespoon.
• refrigerate for 2 or three hours.
• filling:.
• dissolve gelatine according to package directions.
• in a medium bowl, mix yoghurt, sugar and lemon juice.
• mix dissolved gelatine with some of the yoghurt, then stir into rest of the yoghurt.
• wait till yoghurt starts to thicken, then whip cream until it forms peaks and carefully fold into yoghurt.
• carefully stir in flaked coconut.
• pour onto chilled crust, smooth with back of a spoon and refrigerate for another two hours.
• finely chop semisweet or dark chocolate and sprinkle over chilled pie.
• carefully remove spring form ring and serve chilled.
• enjoy!