PEACH MANGO YOGURT PIE

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Peach Mango Yogurt Pie image

Another low fat, tart variation of the hundreds of other yogurt pies. It tastes so wickedly good that I don't feel cheated out of my dessert because I'm cutting down on fat in my diet. Cooking time = freezer time.

Provided by SusieQusie

Categories     Pie

Time 4h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 graham cracker pie crust (I use 'zaar Basic Graham Cracker Crust)
1 (3 ounce) package sugar-free peach gelatin mix
2 (4 ounce) cartons peach yogurt (I use Dannon Lite n' Fit with Fiber 4 ounce size)
1 (6 ounce) carton vanilla cream yogurt (I use Blue Bunny Lite 85)
2 cups mangoes, diced (2 ripe mangoes)
3 (1 g) packets Splenda sugar substitute (optional, see note)
1 (8 ounce) carton fat-free whipped topping, thawed

Steps:

  • Make your favorite 9 inch graham cracker pie crust. Bake & cool.
  • Mix together (1) 4 ounce carton of the peach yogurt & the gelatin mix (Jello). Stir till gelatin is dissolved.
  • Stir in remaining 2 cartons of yogurt.
  • Fold in mango pieces.
  • Incorporate whipped topping.
  • Spread in prepared crust, cover & freeze for 3-4 hours.
  • Let thaw at room temperature for 15 minutes before slicing.
  • **** Note: This makes a rather tart pie. If a sweeter flavor is desired, toss the mango dice with 3 packets of Splenda before adding to yogurt mixture.

Nutrition Facts : Calories 257.9, Fat 10, SaturatedFat 3, Cholesterol 8.5, Sodium 217.9, Carbohydrate 39.5, Fiber 1.2, Sugar 28.3, Protein 4.4

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