Vanilla Yogurt Pie

Vanilla Yogurt Pie

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

Prep Time



Total Time






cups Nature Valley® oats 'n honey protein granola
cup sugar
tablespoons butter, melted
tablespoons cold water
tablespoon fresh lemon juice
1 1/2
teaspoons unflavored gelatin
oz (half of 8-oz package) fat-free cream cheese, softened
containers (5.3 oz each) Yoplait® Greek 100 vanilla yogurt
cup frozen (thawed) reduced-fat whipped topping
Fresh raspberries and honey, if desired
  1. 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.
  2. Bake 10 to 12 minutes or until golden brown. Cool completely.
  3. 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.
  4. 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.
  5. Fold in whipped topping. Pour into crust. Refrigerate until set, about 2 1/2 hours. Garnish with raspberries and honey.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Top with your favorite berries, such as blueberries, blackberries or strawberries in place of the raspberries.
Cover and refrigerate any remaining pie, and eat within 3 days.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 260mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 1g,
    • Sugars 8g),
  • Protein 12g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 1/2 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.