Best Orange Swirl Yogurt Pie Recipes

ORANGE-SWIRL YOGURT PIE

Orange-Swirl Yogurt Pie image

"This refreshing frozen pie is an excellent grand finale to any meal," promises Nancy Zimmerman. The gingersnap crust complements the frozen yogurt and citrus sauce nicely. "It's great for entertaining because you make it a day early. Nancy writes from her home in Cape May Court House, New Jersey.

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

1/4 cup sugar
4 teaspoons cornstarch
1 can (6 ounces) frozen orange juice concentrate, thawed
1/3 cup water
2 tablespoons butter
1 tablespoon grated orange zest
6 cups low-fat vanilla frozen yogurt, divided
CRUST:
1-1/4 cups crushed gingersnaps (about 20 cookies)
1/3 cup butter, melted

Steps:

In a small saucepan, combine sugar and cornstarch. Stir in orange juice concentrate and water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and orange zest. Cool to room temperature, stirring several times., Soften 4 cups of frozen yogurt. Meanwhile, in a small bowl, combine gingersnaps and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. , Spoon softened yogurt into crust. Top with half of the orange sauce; cut through with a knife to swirl. Place scoops of the remaining frozen yogurt over filling. Drizzle with remaining orange sauce., Cover and freeze for at least 8 hours before cutting. May be frozen for up to 3 months.

Nutrition Facts : Calories 409 calories, Fat 17g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 281mg sodium, Carbohydrate 62g carbohydrate (46g sugars, Fiber 1g fiber), Protein 6g protein.

ORANGE-SWIRL YOGURT PIE

Orange-Swirl Yogurt Pie image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 10

Ingredients

1/4 cup(s) sugar
4 teaspoon(s) cornstarch
1 can(s) (6 ounces) frozen orange juice concentrate, thawed
1/3 cup(s) water
2 tablespoon(s) butter
1 tablespoon(s) grated orange peel
6 cup(s) low-fat vanilla frozen yogurt, divided
FOR THE CRUST
1 1/4 cup(s) cups crushed gingersnaps (about 20 cookies)
1/3 cup(s) butter, melted

Steps:

In a small saucepan, combine sugar and cornstarch. Stir in orange juice concentrate and water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and orange peel. Cool to room temperature, stirring several times.
Soften 4 cups of frozen yogurt. Meanwhile, in a small bowl, combine gingersnaps and butter; press onto the bottom and up the sides of a greased 9-in. pie plate.
Spoon softened yogurt into crust. Top with half of the orange sauce; cut through with a knife to swirl. Place scoops of the remaining frozen yogurt over filling. Drizzle with remaining orange sauce. Cover and freeze for at least 8 hours before cutting. May be frozen for up to 3 months.