Raspberry Yogurt Pie Recipes

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EASY RASPBERRY YOGURT CREAM PIE



Easy Raspberry Yogurt Cream Pie image

Fresh raspberries and flavored yogurt come together in this deliciously easy Yogurt Cream Pie. Top it off with a dollop of Cool Whip and enjoy!

Provided by My Food and Family

Categories     Home

Time 4h10m

Yield 8 servings

Number Of Ingredients 6

2 containers (6 oz. each) raspberry low-fat yogurt
3/4 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups fresh raspberries, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup each raspberries and COOL WHIP.
  • Pour into crust.
  • Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and raspberries.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 2.8279 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

RASPBERRY YOGURT PIE



Raspberry Yogurt Pie image

A handful of ingredients is all you'll need to assemble the delightful no-bake treat. Try it with your favorite yogurt flavor and corresponding berries or fruit slices. -Margarget Schneider, Utica, Michigan

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 4

2 cups raspberry yogurt
1 carton (8 ounces) frozen whipped topping, thawed
1 reduced-fat graham cracker crust (9 inches)
Fresh raspberries, optional

Steps:

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

Nutrition Facts : Calories 200 calories, Fat 6g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 137mg sodium, Carbohydrate 28g carbohydrate, Fiber 0 fiber), Protein 4g protein.

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 12 servings

Number Of Ingredients 8

25 chocolate sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for serving
4 tablespoons butter, melted
1 generous cup raspberries, plus more for serving
3 tablespoons sugar
Two 6-ounce containers raspberry yogurt
One 3.4-ounce package instant vanilla pudding mix
1 cup heavy cream
Whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
  • Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
  • In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
  • Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.

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.

CREAMY RASPBERRY PIE



Creamy Raspberry Pie image

The only thing difficult about my pie is letting it chill. We can't wait for that first light, fluffy slice. -Lorna Nault, Chesterton, Indiana

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 8

1 package (3 ounces) raspberry gelatin
1/2 cup boiling water
1 cup low-fat vanilla frozen yogurt
1 cup fresh or frozen unsweetened raspberries
1/4 cup lime juice
2 cups whipped topping
1 graham cracker crust (9 inches)
Optional: Lime slices and additional raspberries and whipped topping

Steps:

  • In a bowl, dissolve gelatin in boiling water. Stir in frozen yogurt until melted. Add the raspberries and lime juice. Fold in whipped topping. Spoon into crust. , Refrigerate for 3 hours or until firm. Garnish with lime, raspberries and whipped topping if desired.

Nutrition Facts : Calories 233 calories, Fat 9g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 156mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

STRAWBERRY YOGURT PIE I



Strawberry Yogurt Pie I image

An easy, refreshing freezer pie. Great for hot summer months.

Provided by Donna

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 4

2 (8 ounce) containers strawberry flavored yogurt
1 (12 ounce) container frozen whipped topping, thawed
1 cup strawberries, finely chopped
1 (9 inch) prepared graham cracker crust

Steps:

  • Mix yogurt with 3 and 1/2 cups of the dessert topping until blended. Sweeten the strawberries, if necessary. Mix in strawberries and spoon into crust.
  • Freeze for at least 3 hours or overnight, if possible, until it's firm.
  • Remove from freezer and top with remainder of dessert topping. Store in freezer.

Nutrition Facts : Calories 316.9 calories, Carbohydrate 36.1 g, Cholesterol 1.2 mg, Fat 18.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 10.7 g, Sodium 220.8 mg, Sugar 26 g

FROSTY RASPBERRY AND YOGURT "PIE"



Frosty Raspberry and Yogurt

This creamy dessert is made with yogurt, whipped topping, raspberries and marshmallow creme. (Trust us: No one will miss the pie crust!)

Provided by My Food and Family

Categories     Home

Time 4h10m

Yield Makes 8 servings.

Number Of Ingredients 4

2 cups vanilla low-fat yogurt, divided
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 pkg. (10 oz.) frozen raspberries, thawed, drained
1 jar (7 oz.) JET-PUFFED Marshmallow Creme

Steps:

  • Stir 1 cup of the yogurt into the whipped topping until well blended. Remove 1 cup of the whipped topping mixture; cover and refrigerate for later use. Spoon remaining whipped topping mixture into 9-inch pie plate. With back of spoon, spread evenly onto bottom and up side of pie plate. Freeze at least 1 hour or until firm.
  • Add raspberries, a few tablespoonfuls at a time, to marshmallow creme in medium bowl, beating with electric mixer on low speed or with wire whisk until well blended. Stir in remaining 1 cup yogurt. Gently stir in reserved 1 cup whipped topping mixture until well blended.
  • Spoon into whipped topping shell. Freeze 3 hours or until firm. Store leftover dessert in freezer.

Nutrition Facts : Calories 210, Fat 4.5 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 2.1491 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

RASPBERRY YOGURT PIE



Raspberry Yogurt Pie image

Number Of Ingredients 9

1/4 cup light corn syrup
2 tablespoons firmly packed brown sugar
3 tablespoons margarine or butter
3 cups Kellogg's® corn flakes
1 quart low-fat frozen yogurt
RASPBERRY SAUCE
1 (10-ounce) package frozen raspberries, in heavy syrup, thawed and drained, reserving syrup
2 teaspoons cornstarch
1/2 cup currant jelly

Steps:

  • 1. In 2-quart saucepan, combine corn syrup, sugar and margarine. Cook over low heat until mixture boils, stirring frequently. Remove from heat. Add KELLOGG'S CORN FLAKES cereal, stirring until well coated. Press evenly in bottom and on side of 9-inch pan coated with cooking spray, to form crust. Freeze until firm.2. Allow yogurt to soften slightly. Spoon into frozen pie crust, spreading evenly. Freeze until firm. Serve with raspberry sauce. 3. To make Raspberry Sauce, combine raspberry syrup and cornstarch in small saucepan. Add jelly. Bring to boil over medium heat, stirring constantly until jelly melts and mixture thickens. Stir in raspberries. Refrigerate until cool.

Nutrition Facts : Nutritional Facts Serves

RASPBERRY AND CREAM FROZEN YOGURT PIE



Raspberry and Cream Frozen Yogurt Pie image

Found this recipe in Diabetic Cooking Book when I was always looking for recipes for my Sweets Loving, Diabetic Mom, and just got around to making it. So light, fresh, quick and easy to make and kind of pretty too. Prep time does not include freezing time

Provided by Bonnie G 2

Categories     Frozen Desserts

Time 20m

Yield 1 Pie, 10 serving(s)

Number Of Ingredients 9

7 chocolate graham crackers
1/4 cup sugar substitute
3 -4 tablespoons unsalted butter, melted
8 ounces fat free cream cheese
6 ounces raspberry low-fat yogurt
1/3 cup sugar substitute
1 teaspoon vanilla
12 ounces fat-free whipped topping, thawed
1 cup fresh raspberry (optional)

Steps:

  • Coat 9 inch pie plate with nonstick cooking spray; set aside.
  • Place graham crackers in plastic bag; crush into fine crumbs with rolling pin.
  • Mix crumbs and 1/4 cup sugar substitute in small bowl.
  • Stir in butter until crumbs are moistened.
  • Press crumb crust into bottom and slightly up side of prepared pie plate.
  • Refrigerate while making filling.
  • FILLING:.
  • Beat cream cheese yogurt, 1/3 cup sugar substitute and vanilla in bowl of electric mixer until combined.
  • Add whipped topping; mix until just combined.
  • Spoon filling into crust and spread to edges.
  • Freese at least 4 hours or until frozen.
  • Remove from freezer about 20 to 30 minutes before cutting into slices.
  • Garnish with raspberries, if desired.

Nutrition Facts : Calories 158.8, Fat 5.6, SaturatedFat 3.4, Cholesterol 18.2, Sodium 193.2, Carbohydrate 22.2, Fiber 0.1, Sugar 17.8, Protein 5.5

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