Strawberry Yogurt Pie Ii Recipes

STRAWBERRY YOGURT PIE

Steps:

• Place crust in a 9-in. pie plate; prick with a fork. Bake according to package directions. Cool completely on a wire rack. , In a bowl, dissolve gelatin in boiling water. Whisk in cream cheese until smooth. Whisk in cold water and yogurt. Refrigerate until mixture begins to thicken, about 50 minutes. Pour into cooled crust. Refrigerate until firm, about 1 hour. , Spread with whipped topping and garnish with strawberries.

STRAWBERRY YOGURT PIE II

Steps:

• Place strawberries and yogurt in blender or food processor. Blend until strawberries are in small chunks.
• In a large bowl, mix together whipped topping and gelatin. Stir in strawberry mixture. Pour mixture into baked pastry shell and chill overnight.

STRAWBERRY YOGURT PIE I

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.

STRAWBERRY YOGURT PIE II

Steps:

• 1. In blender container combine strawberries and lemon juice. Cover and blend until smooth. Set aside.2. In small saucepan combine sugar and gelatin. Stir in egg yolks and milk. Cook and stir over medium heat until boiling. Reduce heat. Boil gently for 2 minutes. Remove from heat.3. Whisk strawberry mixture, yogurt and food coloring, if desired, into milk mixture. Cover and refrigerate until partially set. Fold in whipped topping. Spoon into crust. 4. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.

STRAWBERRY YOGURT PIE

Steps:

• Mix instant pudding and yogurt for about 2 minutes.
• Add Strawberries.
• Fold in 1 cup of whipped topping.
• Pour in pie crust.
• Top with remaining whipped topping.
• Chill for at least 2 hours before serving.

STRAWBERRY YOGURT PIE

Steps:

• Sift flour and baking powder into a large bowl.
• Add sweetener, margarine, egg and salt.
• Knead quickly with the hooks of your mixer or by hand until dough resembles coarse crumbs.
• Grease a baking sheet and place the greased rim of a spring form on the sheet.
• Press half the crumbs into the rim so that they form a crust.
• Put the other half of the crumbs onto the sheet so that they form streusel.
• Bake (ATTENTION: there was neither temperature nor baking time in the directions, you have to add them!) until done.
• Remove rim from crust.
• Let cool crust and streusels.
• Filling:.
• Dissolve strawberry gelatine in water and stand aside.
• Stir together yogurt, skim milk, chopped lemon peel and artificial sweetener.
• Gently heat dissolved gelatine until it is smooth; stir into yogurt mixture and place in the refrigerator.
• Again grease rim of the spring form pan; place onto a large tart plate around the cooled crust.
• Fill crust with prepared strawberries and the pour the still slightly liquid yogurt filling over it.
• Pace in the refrigerator until yogurt is firm.
• Bake crust at 350 degrees Fahrenheit for 20 minutes.