Peach Mango Yogurt Pie Recipes

PEACH MANGO PIE

Peach Mango Pie image

Take peach pie to the next level by adding fragrant, tropical mangos. Don't forget the scoop of vanilla ice cream on top!

Provided by Rustic Family Recipes

Categories Dessert

Time 2h50m

Number Of Ingredients 14

Ingredients

½ cups all-purpose flour
1 tsp salt
6 Tbsp unsalted butter, chilled and cubed
¾ cup vegetable shortening, chilled
½ cup cold water
3 peaches, peeled and thinly sliced
3 mangos, peeled and thinly sliced
1 cup granulated sugar, plus 1 tsp for topping
3 tbsp all-purpose flour
½ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg
1 tbsp fresh lime juice
1 egg white, for brushing on crust

Steps:

In a bowl, mix together the flour and salt. Add in the butter and shortening. Cut the butter and shortening together with flour using a fork or pastry cutter. You will want to make sure to press out and cut any large chunks.
Slowly add in the water a tablespoon at a time, mixing with a wooden spoon in between each addition. With lightly floured hands, knead the flour mixture until a soft dough forms. Roll into a ball and divide into two. Wrap both sections in plastic wrap and chill for at least 2 hours.
While the dough is chilling, prepare your pie filling. Start by peeling your fresh fruit and thinly slicing. Place all the sliced fruit into a medium sized mixing bowl. Add the sugar, 2 tablespoons of flour and ground spices. Mix to evenly coat the fruit. Cover with plastic wrap and set aside.
4. After chilling your dough, unwrap a single dough ball first and place on a lightly floured surface. With a rolling pin, gently roll out the dough until it reaches roughly 12 inches in diameter. Gently place within a pie dish.
Uncover the filling and squeeze 1 tablespoon of fresh lime juice over the fruit. Pour the pie filling into the center of the pastry crust lined pie dish.
Repeat with rolling out the second ball of dough. Place over the top of the filled pie and make a few slits with a knife. Trim off any excess dough and press the edges together with a fork.
Lightly brush the top layer of the pie dough with the egg white and sprinkle with a dusting of sugar on top.
Cover the edges of the pie with cut pieces of foil (this helps prevent the crust from browning too quickly). Bake in a preheated oven at 375 degrees Fahrenheit for 35-40 minutes, or until the crust is slightly browned.
Remove from the oven and let rest for 15 minutes before cutting. Serve with whipped cream or vanilla ice cream.

PEACH MANGO YOGURT PIE

Peach Mango Yogurt Pie image

Another low fat, tart variation of the hundreds of other yogurt pies. It tastes so wickedly good that I don't feel cheated out of my dessert because I'm cutting down on fat in my diet. Cooking time = freezer time.

Provided by SusieQusie

Categories Pie

Time 4h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 graham cracker pie crust (I use 'zaar Basic Graham Cracker Crust)
1 (3 ounce) package sugar-free peach gelatin mix
2 (4 ounce) cartons peach yogurt (I use Dannon Lite n' Fit with Fiber 4 ounce size)
1 (6 ounce) carton vanilla cream yogurt (I use Blue Bunny Lite 85)
2 cups mangoes, diced (2 ripe mangoes)
3 (1 g) packets Splenda sugar substitute (optional, see note)
1 (8 ounce) carton fat-free whipped topping, thawed

Steps:

Make your favorite 9 inch graham cracker pie crust. Bake & cool.
Mix together (1) 4 ounce carton of the peach yogurt & the gelatin mix (Jello). Stir till gelatin is dissolved.
Stir in remaining 2 cartons of yogurt.
Fold in mango pieces.
Incorporate whipped topping.
Spread in prepared crust, cover & freeze for 3-4 hours.
Let thaw at room temperature for 15 minutes before slicing.
**** Note: This makes a rather tart pie. If a sweeter flavor is desired, toss the mango dice with 3 packets of Splenda before adding to yogurt mixture.

Nutrition Facts : Calories 257.9, Fat 10, SaturatedFat 3, Cholesterol 8.5, Sodium 217.9, Carbohydrate 39.5, Fiber 1.2, Sugar 28.3, Protein 4.4

PEACH YOGURT PIE

Peach Yogurt Pie image

Another one of Midwestern Living magazine recipes. This no-bake pie is easy and comes from the Flamm Orchard Cookbook.

Provided by BakinBaby

Categories Pie

Time 2h

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (3 ounce) box peach gelatin
1 cup boiling water
1 (8 ounce) package cream cheese (softened)
6 ounces vanilla yogurt
9 inches graham cracker pie crust
2 cups peaches (slices,pitted fresh or frozen unsweetened)
1/4 cup peach jam (melted and cooled)
12 ounces frozen whipped topping

Steps:

In a small bowl dissolve gelatin in boiling water, then cover and chill for 30 minutes.
In a large mixing bowl, beat cream cheese on high until smooth, add gelatin mixture and yogurt, then beat until light and fluffy then cover and chill for 45-60 minutes or until partially set.
Pour chilled cream cheese filling into pie shell and chill 6 hours or overnight.
Combine peach slices & jam in a small bowl.
Cut pie into 8 slices, place on dessert plates and top with peach mixture and top with whipped topping .

Nutrition Facts : Calories 480.8, Fat 29, SaturatedFat 17.6, Cholesterol 34, Sodium 328.6, Carbohydrate 51.7, Fiber 1.2, Sugar 40, Protein 5.9

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