Greek Yogurt Chiffon Pie Recipes

NO-BAKE GREEK YOGURT PIE

No-Bake Greek Yogurt Pie image

A delicious No-bake Greek Yogurt Pie, an easy recipe, pick your favorite Greek Yogurt flavor. The perfect family dinner dessert.

Provided by Rosemary Molloy

Categories Dessert

Time 6h20m

Number Of Ingredients 7

Ingredients

1 1/2 cups graham cracker / cookie or even digestive cookie crumbs ((180 grams))
¼ cup butter melted ((56 grams))
5 tablespoons milk (whole or 2%)* ((75 grams))
1 tablespoon gelatine (or 4 sheets)
1 cup cream whole, heavy or whipping cream (at least 30% fat) ((230 grams))
2 cups any flavour greek yogurt (remove from fridge 30-45 minutes before using)* ((480 grams))
2 tablespoons powdered/icing sugar**

Steps:

Mix graham cracker / cookie crumbs and melted butter, press down on the bottom of a 7 - 8 inch (17 - 20 centimetera) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator.
In a medium bowl beat cream until thick peaks form.
In a small pot add the milk, sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring for approximately 1 minute, do not boil, then immediately remove from heat. In a medium bowl whisk the greek yogurt and sugar then stir in the gelatine.
Fold the greek yogurt mixture into the whipped cream mixture and combine well. Remove the cookie base from the fridge, pour the cream mixture on top, smooth the top with a spatula. Refrigerate at least 6 hours or better overnight. Top with fresh fruit or a berry sauce (see below) before serving. Enjoy!

Nutrition Facts : Calories 331 kcal, Carbohydrate 25 g, Protein 7 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 42 mg, Sodium 229 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 10 g, ServingSize 1 serving

NO-BAKE YOGURT AND COOL WHIP PIE

No-Bake Yogurt and Cool Whip Pie image

Calling for just 3 ingredients, this easy, frozen Cool Whip pie recipe is quick to assemble. Choose any flavor yogurt you like and top with fruit.

Provided by Jolinda Hackett

Categories Dessert Pie

Time 2h5m

Yield 8

Number Of Ingredients 4

Ingredients

8 ounces Cool Whip
18 ounces yogurt (any flavor)
1 graham cracker crust (ready-to-use)
Garnish: Fresh fruit such as berries, peaches, or lemons

Steps:

Cover and refrigerate any leftover pie, or freeze for later.

Nutrition Facts : Calories 277 kcal, Carbohydrate 36 g, Cholesterol 1 mg, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, Sodium 152 mg, Sugar 25 g, Fat 13 g, ServingSize 8 servings, UnsaturatedFat 0 g

LIME YOGURT PIE

Lime Yogurt Pie image

This pie is a breeze to make because it takes advantage of a prepared crust. Make it first to allow it to chill in the refrigerator. -Rhonda Olivieri, East Earl, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 4

Ingredients

1 package (3 ounces) lime gelatin
1 1/2 cups key lime pie yogurt
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Steps:

In a large bowl, combine gelatin powder and yogurt. Fold in whipped topping. Spread into crust. Refrigerate for at least 20 minutes before serving.

Nutrition Facts : Calories 243 calories, Fat 10g fat (6g saturated fat), Cholesterol 1mg cholesterol, Sodium 157mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON YOGURT CREAM PIE

Lemon Yogurt Cream Pie image

Creamy lemon yogurt and grated lemon zest provide the lively flavor in this tempting dessert. It's handy to make the night before you need it. -Susan Kostecke, St. Louis, Missouri

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 envelope unflavored gelatin
1/4 cup cold water
Sugar substitute equivalent to 1/3 cup sugar
1/3 cup lemon juice
1 1/2 cups fat-free lemon yogurt
1 teaspoon grated lemon zest
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (9 inches)
Optional: Lemon slice and mint

Steps:

In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in sugar substitute and lemon juice. Add yogurt and lemon zest; mix well. Fold in whipped topping; spoon into crust. , Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired.

Nutrition Facts : Calories 226 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 130mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

JELLO AND YOGURT PIE

Jello and Yogurt Pie image

This is light, healthy and delicious. A great summer dessert. Although this is fantastic in a graham cracker pie crust, I think it would be good using Vanilla wafers too. Also, it is wonderful without the pie crust, just add some fresh fruit and you have an awesome pudding. NOTE: Match or mix the jello and yogurt flavors.

Provided by SReiff

Categories Gelatin

Time 5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

Ingredients

1 (3 ounce) box any flavor sugar-free jello
1/4 cup hot water
2 (6 ounce) containers any desired nonfat fruit yogurt
1 (8 ounce) container Cool Whip Lite or 1 (8 ounce) container sugar free Cool Whip Free
1 (9 inch) graham cracker pie crusts

Steps:

Dissolve jello in hot water.
Mix in yogurts.
Fold in container of Cool Whip.
Place into pie crust.

Nutrition Facts : Calories 287.2, Fat 11.2, SaturatedFat 4.8, Cholesterol 1.4, Sodium 510.8, Carbohydrate 37.9, Fiber 0.5, Sugar 26.3, Protein 9.9

COOL WHIP LEMON CHIFFON YOGURT PIE

Cool Whip Lemon Chiffon Yogurt Pie image

Provided by My Food and Family

Categories Recipes

Time 40m

Number Of Ingredients 4

Ingredients

2 tubs (8 oz. each) Cool Whip (unflavored), divided
3 container s (4 oz. each) lemon chiffon flavored yogurt
1 9- in ch graham cracker crust
1 lemon, sliced thin

Steps:

Blend 1 tub of Cool Whip with 3 containers of yogurt. Pour into pie shell. Use back of spoon to smooth yogurt around the edges of pie shell. Try to mound the center slightly.
Use a tablespoon that is clean to spoon about 1/3 of the second tub of Cool Whip on the top of the yogurt mixture. Use the back of the tablespoon to smooth the Cool Whip on top of the pie the same way you put icing on a cake. The additional Cool Whip stops dehydration of the yogurt mixture while being refrigerated.
Garnish with thin lemon slices if desired in the middle of the top of the pie. Store in refrigerator for about 1/2 hour and serve immediately. Does not keep as a leftover, the pie crust absorbs the moisture from the yogurt and fruit. Discard if bottom becomes too moist.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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