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Yogurt Fruit Pie

Diet.Guru's picture
Ingredients
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
Directions

Crust:
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.
Filling:
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

Difficulty Level: 
Medium
Cuisine: 
Greek
Method: 
Chilling
Interest: 
Healthy

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