*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This pie is great! I didn't layer the whipped cream on top of the frozen pie because I felt it would be better mixed in. I didn't have the freezer taste that others mentioned but I also took the plastic inside from the pie crust and covered it with that. It worked out really well. It was like if you had froze a bunch of go-gurts and then put them in a grahm cracker crust. Soooo delish!:)
We had a huge tub of raspberry yogurt and didn't know what to do with it; my boyfriend and I got tired of just eating yogurt. Found this recipe and it was super easy to make (I'm a college student just learning to cook.) He loves it! An "A" for ease and taste!
This recipe is super easy! And I also feel like its not TOO bad for you. I used Dannon Light and Fit Strawberry Yogurt and Lite Cool Whip to reduce the calories. I couldn't find fresh strawberries OR sliced frozen ones at my grocery store so I used frozen unsweetened mixed berries to mix in. Delicious! Not too sweet yum. The only resaon I am not giving this 5 stars is because in the freezing process the pie filling got a little crystally...It was kinda wierd. Maybe next time I will try mixing in some gelatin so I don't have to put it in the freezer to set up. Thanks for the recipe!!!
This is a definite go-to dessert for summer. The ingredients are simple and the possibilities are endless! I did modify the recipe though. I used five 100g yogurt cups instead of the two packs of 8oz. The flavours I chose were strawberry chantilly (X3) and raspberry-cranberry crumble (X2). I also used sliced bananas (three) instead of strawberries; I drenched some in lemon juice for the topping to avoid browning. I found the base recipe makes enough filling for two pies but since I only had one crust I saved the rest for another dessert. I also skipped the whip ped topping on the top of the pie as there was aready enough in it. Next time I will incorporate some coconut into this as I think it would compliment this pie nicely.