No Bake Greek Yogurt Pie Recipes

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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

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

NO-BAKE KEY LIME YOGURT PIE



No-Bake Key Lime Yogurt Pie image

This cool and creamy custard pie is too good to reserve only for times of indulgence. At least that's how we feel, and it's the reason we developed this lower-calorie recipe. Its limey flavor comes from the inclusion of juice, zest and one secret shortcut ingredient: Yoplait® Light Thick & Creamy Key lime pie yogurt. Adding in yogurt, along with fat-free cream cheese and Cool Whip lite, helped us recreate the trademark creamy texture and rich flavor of this pie, while avoiding the higher-calorie evaporated milk and whipped cream used in the traditional recipe. The result of these smart swaps is a 200-calorie treat that's earned approval from well over 100 of your fellow home cooks.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 8

Number Of Ingredients 8

2 tablespoons cold water
1 tablespoon fresh lime juice
1 1/2 teaspoons unflavored gelatin
4 oz (half of 8-oz package) fat-free cream cheese, softened
3 containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt
1/2 cup Cool Whip lite frozen whipped topping, thawed
2 teaspoons grated lime peel
1 reduced-fat graham cracker crumb crust (6 oz)

Steps:

  • In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
  • In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
  • Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 13 g, TransFat 1 1/2 g

NO-BAKE GREEK YOGURT CHEESECAKE



No-Bake Greek Yogurt Cheesecake image

This no-bake Greek yogurt cheesecake is perfect for parties or as a post-dinner dessert.

Provided by Ashley Baron Rodriguez

Categories     Desserts     Cakes     Cheesecake Recipes

Time 3h40m

Yield 10

Number Of Ingredients 18

½ cup butter
9 whole graham crackers
¼ cup packed dark brown sugar
¼ teaspoon sea salt
2 ½ teaspoons unflavored gelatin
1 tablespoon cold water
3 (8 ounce) packages cream cheese, at room temperature
2 cups whole-milk Greek yogurt, at room temperature
½ pinch white sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 pinch sea salt
1 teaspoon vanilla extract
4 cups fresh blueberries
3 tablespoons packed dark brown sugar
2 tablespoons poppy seeds
2 tablespoons lemon juice
1 teaspoon lemon zest

Steps:

  • Heat butter in a small saucepan over medium-low heat until it smells nutty and brown bits form on the bottom, 15 to 17 minutes. Don't crank up the heat to try to get there faster; you'll just end up with burned butter.
  • Meanwhile, pulse together graham crackers, brown sugar, and salt in a food processor until fine crumbs form. Carefully pour butter into crumb mixture while food processor is running. Press combined mixture into bottom and sides of a 10-inch tart pan with a removable bottom. Chill for 1 hour or freeze for 20 minutes until set.
  • Stir together gelatin and cold water in a small bowl. Let stand for 5 minutes, then microwave until gelatin dissolves, about 10 seconds.
  • Beat cream cheese in a bowl with an electric mixer for 30 seconds. Add yogurt, white sugar, lemon juice, lemon zest, salt, and vanilla. Beat until smooth, then beat in gelatin. Pour mixture into the chilled crust. Chill until set, about 2 hours.
  • Stir together blueberries, brown sugar, poppy seeds, lemon juice, and lemon zest. Scatter topping over cheesecake.

Nutrition Facts : Calories 477.7 calories, Carbohydrate 27 g, Cholesterol 107.3 mg, Fat 38.2 g, Fiber 1.8 g, Protein 9.3 g, SaturatedFat 22.8 g, Sodium 409.3 mg, Sugar 19.2 g

FROZEN YOGURT PIE



Frozen Yogurt Pie image

Blend fruity low-fat yogurt & whipped topping for this Frozen Yogurt Pie! Use a graham cracker crust for this refreshingly easy, no-bake Frozen Yogurt Pie.

Provided by My Food and Family

Categories     Dairy

Time 4h10m

Yield 8 servings

Number Of Ingredients 4

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 containers (6 oz. each) raspberry low-fat yogurt
1 ready-to-use graham cracker crumb crust (6 oz.)
1-1/4 cups fresh raspberries

Steps:

  • Add COOL WHIP to yogurt in medium bowl; stir with whisk until blended. Spoon into crust.
  • Freeze 4 hours or until firm.
  • Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with raspberries just before serving.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 18 g, Protein 3 g

VANILLA YOGURT PIE



Vanilla Yogurt Pie image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 8

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 16 g, TransFat 0 g

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