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| Finished pie, unchilled. Topped with a raspberry heart (Grandma liked that extra touch.) |
This is a sweet dessert that doesn't take a lot of effort to make. I brought this one up to Pocatello for my grandma's birthday. Everyone loved it! There seems to be quite a few different recipes for yogurt pie, so I combined about three of them. I also made my own crust, which took more time, but it was so worth it!
Crust:
1 1/2 cups graham crackers, crushed
3 T non fat plain yogurt
2 T brown sugar (I wrote it down wrong and just used 2 tsp-- still turned out sweet enough.)
2 tsp cocoa
Blend in a food processor. Press the ball of graham/sugar/cocoa in a 9 inch pie plate. Flatten on the bottom and flute on the sides. Bake in a 350 degree oven for 5-7 minutes.
(Source: Healthier Graham Cracker Crust)
12 oz low fat raspberry yogurt
8 oz light whipped topping
1/2 package (1.5 oz) peach gelatin
1 cup slightly crushed raspberries (I used frozen)
Fruit for top of pie
Fold together all the ingredients. Spoon into crust (I use lots of leftovers because I didn't press out my crust enough) and chill at least three hours before serving.
you are seriously inspiring me to cook. i've never thought that was something i'd actually want to do. (thankfully doug likes to). for even me, this pie looks doable! now i just need a different job so i can be home to do so! :)
ReplyDeleteIt's completely doable, Nicole! It was a big hit, and it's one of those recipes that you can make it as hard (making your own crust, adding fruit) or as easy as you want. It would be a yummy summer dessert. Let me know how it turns out when you make it!
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