No Fatno Fat Yogurt Pie Recipes

NO-BAKE YOGURT AND COOL WHIP PIE

Steps:

• Cover and refrigerate any leftover pie, or freeze for later.

LOW FAT YOGURT PIE

Steps:

• Gently combine whipped topping, yogurt, and vanilla in a large bowl until well blended. Do not use a mixer. Mix by hand only until well blended. Pour into graham cracker crust. Grate chocolate shavings on top for presentation. Place in refrigerator (uncovered) at least two hours or until set. This recipe is one I got here from AnnieBananie, but made my own personal changes.

BONNIE'S SWEET POTATO PIE (LOW FAT, NO SUGAR ADDED) RECIPE

Steps:

• Combine all ingredients in blender; blend well.
• Pour into greased (I use olive oil cooking spray) pie pan.
• Bake at 350°F for 25 to 30 minutes.

RASPBERRY YOGURT PIE

Steps:

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

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.

HOMEMADE NONFAT YOGURT

Steps:

• In a pan, scald the milk but do not boil. Cool it to lukewarm (105 to 115 degrees).
• Add the dry milk to the lukewarm milk and mix well. Thoroughly stir in the yogurt. Place mixture in wide-mouth thermos bottles or in warmed quart jars or earthenware bowls. Cover and place mixture in a warm oven, or near a pilot light at the top of a stove where it will stay at 90 to 115 degrees. Leave for about six hours or until it is thick. Do not disturb the yogurt while it incubates. The longer it incubates the more tart it will be. If the whey separates, just stir it back in. Yogurt will keep for two weeks in the refrigerator.

LOW FAT LOW CALORIE COOL 'N EASY PIE!

Steps:

• Boil 2/3 c water.
• In mixing bowl, mix boiling water and Jello for about 2 minutes until dissolved.
• In a measuring cup, combine ice cubes and water to measure 1 cup.
• Stir into Jello mixture til ice is melted.
• Add Cool Whip and whisk until smooth.
• Put mixing bowl in the refrigerator for 20 minutes to allow mixture to thicken.
• Spoon filling into crust.
• Refrigerate overnight.

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!

JELLO AND YOGURT PIE

Steps:

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

NO-BAKE KEY LIME YOGURT PIE

Steps:

• In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. 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 lime juice mixture; beat on low speed until well blended.
• Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

EASY HOMEMADE LOW-FAT YOGURT

Steps:

• Heat oven to the lowest temperature. Mine goes as low as 170.
• Whisk in the milk the dry milk and gelatin if using.
• Heat milk in micro-wave safe glass or on the stove in stainless steel pan until temperature reaches 180 f. Any food thermometer will do. Basically you want bubbles around the edges, not boiling.
• Allow to cool to 110-115 f. This will take about an hour or more. Turn off oven.
• Remove about 2 cups from the bowl and stir in the yogurt.
• Stir the yogurt/milk mixture into the warm milk.
• Cover with a clean towel and put in the oven. Turn the oven light on.
• Let sit without stirring for 6-8 hours. I usually go to bed at this point.
• After 6-8 hours, remove from bowl and put into sterile containers and refrigerate for several hours until well set.
• To make Greek yogurt, after removing from the oven, place a strainer inside a large bowl. Line the strainer with cheesecloth or coffee filters. Pour the yogurt in, cover with plastic wrap and refrigerate. A couple times during the day, pour off the drained liquid. Once the yogurt has drained and achieved the thick consistency you desire, you can divvy it up into smaller containers or one larger one. Make sure it's covered tightly.
• Imperative that all your utensils and containers are scrupulously clean. When in doubt, run it all through the dishwasher before using.