Strawberry Greek yogurt creates the dreamy filling in this six-ingredient no bake dessert.
Filling and Topping
teaspoons unflavored gelatin
oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
containers (6 oz each) Greek Fat Free strawberry yogurt
cups frozen (thawed) reduced-fat whipped topping
cups sliced fresh strawberries
graham cracker crumb crust (6 oz)
In 1-quart saucepan, place water; sprinkle with gelatin; let stand 1 minute. Heat over low heat, about 2 minutes, stirring constantly, until gelatin is dissolved. Cool slightly.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and gelatin mixture; beat on low speed until well blended. Fold in whipped topping. Spoon into crust. Refrigerate until set, about 2 hours.
Before serving, garnish pie with additional whipped topping and sliced strawberries.
You can make this pie up to 24 hours ahead; cover and refrigerate.
You can trim the fat in this pie by using fat-free cream cheese and a reduced-fat graham cracker crust.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.