Lemony Yogurt Pie Low Fat Recipes

LEMONY YOGURT PIE [LOW-FAT]

Steps:

• 1. Mix together the graham cracker crumbs, butter and sugar until well mixed.
• 2. Press into the bottom of the bottom of pie plate; refrigerate about 10 minutes.
• 3. Whisk the Jello into the boiling water until dissolved; about 2 minutes. Let cool.
• 4. Whisk the yogurt into the Jello; then whisk in the Cool whip thoroughly. [make sure the Jello is mixed in good].
• 5. Pour into crust and refrigerate at least 2/3 hours.
• 6, May be topped with a dollop of Cool Whip when serving.
• 7. NOTE: This may be made with other flavored Jellos, as long as you use the same flavored yogurts. [like lime, raspberry, strawberry, orange] - I've tried them all. Also, you may use a graham craker crust instead of making your own. I always have graham craxkers on hand.

FAT FREE LEMON PIE

Steps:

• Cook all ingredients in double boiler until thickened.
• Pour into pie shell.
• Top with meringue which has been beaten stiff.
• Bake 450F for 15 minutes or until golden brown.

NO FAT/NO FAT YOGURT PIE

Steps:

• Combine jello and boiling water until jello crystals are completely dissolved.
• Stir in yogurt until combined well.
• Gently fold in Cool Whip.
• Can be poured into fat free graham cracker crust or spooned into parfait glasses, then chilled.
• NOTE: Don't worry if you get a little "stir-happy" when folding in the whipped topping. You can pour it into the crust or parfait cups and pop it into the freezer for a tasty frozen treat.

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!