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Vanilla Yogurt Pie

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By Betty Crocker Kitchens
Updated Feb 12, 2020
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This lightly sweet yogurt pie is served in a crunchy granola crust.

Vanilla Yogurt Pie

  • Prep Time 30 min
  • Total 3 hr 30 min
  • Servings 8
  • 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

Instructions

  • Step 
    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.
  • Step 
    2
    Bake 10 to 12 minutes or until golden brown. Cool completely.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Fold in whipped topping. Pour into crust. Refrigerate until set, about 2 1/2 hours. Garnish with raspberries and honey.

Nutrition

240 Calories
11g Total Fat
9g Protein
25g Total Carbohydrate
16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
250mg
10%
Potassium
85mg
2%
Total Carbohydrate
25g
8%
Dietary Fiber
1g
4%
Sugars
16g
Protein
9g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

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