LEMON YOGURT CREAM PIE
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
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
YOGURT LEMON PIE
This tasty recipe came about by experimenting in my kitchen. I'm a grandmother and great-grandmother, and when I'm not baking for relatives or friends, I'm busy tending my cherry orchard or skiing, bowling or dancing! -Elsie Culver, Big Arm, Montana
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, yogurt and milk until smooth. Beat in pudding mix until thickened. , Spoon into crust. Serve immediately or refrigerate until serving time. If desired, garnish with whipped topping and lemon zest strips.
Nutrition Facts : Calories 245 calories, Fat 15g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 289mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 0 fiber), Protein 4g protein.
LEMONY YOGURT CREAM PIE
I developed this recipe when my sister gave me a box of lemons from her tree. The addition of yogurt in the filling tempers the lemony tartness slightly. -Karen Schreiner, Kingman, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 1 hour or overnight., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a large heavy saucepan, whisk the first six filling ingredients until blended; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove from heat; stir in butter until melted. Cool 10 minutes or until lukewarm (mixture will be thick). Stir in yogurt until smooth; transfer to crust. Refrigerate, covered, until cold., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, lemon zest and juice; beat until stiff peaks form. Spread over pie.
Nutrition Facts :
COOL WHIP LEMON CHIFFON YOGURT PIE
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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