VANILLA YOGURT PIE

Vanilla Yogurt Pie image

This lightly sweet yogurt pie is served in a crunchy granola crust.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h30m

Yield 8

Number Of Ingredients 10

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Ingredients

2 cups Nature Valley™ oats 'n honey protein granola
1/4 cup sugar
5 tablespoons butter, melted
2 tablespoons cold water
1 tablespoon fresh lemon juice
1 1/2 teaspoons unflavored gelatin
4 oz (half of 8-oz package) fat-free cream cheese, softened
3 containers (5.3 oz each) Greek vanilla yogurt
1/2 cup Cool Whip lite frozen whipped topping, thawed
Fresh raspberries and honey, if desired

Steps:

Heat oven to 350°F. In food processor, place granola. Cover; process until finely ground. Stir in sugar and melted butter until well combined. Press mixture into ungreased 9-inch pie plate.
Bake 10 to 12 minutes or until golden brown. Cool completely.
Meanwhile, in 1-quart saucepan, mix cold water and lemon juice. Sprinkle gelatin on lemon juice mixture; let stand 1 minute to soften. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lemon juice mixture; beat on low speed until well blended.
Fold in whipped topping. Pour into crust. Refrigerate until set, about 2 1/2 hours. Garnish with raspberries and honey.

Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 16 g, TransFat 0 g