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Yogurt Fruit Pie

Diet.Guru's picture
For crust
  Graham crackers 16 (2.5 Inch)
  Thawed frozen concentrated orange juice 1⁄4 Cup (4 tbs) (No Sugar Added)
  Granulated sugar 2 1⁄2 Tablespoon
  Unflavored gelatin 1 Tablespoon
  Seedless green grapes 40 Small
  Nectarines 2 Small, pitted and sliced
  Margarine 2 1⁄2 Tablespoon, softened
  Plain low fat yogurt 2 Cup (32 tbs)
  Canned crushed pineapple 1⁄2 Cup (8 tbs) (No Sugar Added)
  Vanilla extract 1 Teaspoon
  Strawberries 3⁄4 Cup (12 tbs), sliced

Preheat oven to 350°F.
Spray 9-inch glass pie plate with nonstick cooking spray; set aside.
In small bowl combine crumbs and margarine, mixing thoroughly; using the back of a spoon, press crumb mixture over bottom and up sides of sprayed pie plate.
Bake until crust is crisp and brown, about 10 minutes; remove to wire rack and let cool.
Pour orange juice into small saucepan.
Combine sugar and gelatin and sprinkle over juice; let stand for 1 minute to soften.
Cook over medium-low heat, stirring constantly, until sugar and gelatin are completely dissolved; set aside.
In medium bowl, using a wire whisk, gently stir together yogurt and pineapple; add gelatin mixture and vanilla and stir until completely blended.
Pour mixture into cooled pie crust; cover and refrigerate until firm, overnight or at least 4 hours.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2177 Calories from Fat 520

% Daily Value*

Total Fat 60 g92.4%

Saturated Fat 13.6 g68.1%

Trans Fat 0 g

Cholesterol 27.1 mg9%

Sodium 1717.3 mg71.6%

Total Carbohydrates 363 g120.9%

Dietary Fiber 17.2 g68.7%

Sugars 223.1 g

Protein 57 g114.5%

Vitamin A 51.5% Vitamin C 194.3%

Calcium 103.7% Iron 53.6%

*Based on a 2000 Calorie diet

Yogurt Fruit Pie Recipe