Yogurt Fruit Pie Recipe
Ingredients
| Crust | ||
| 16 graham crackers (2 1/2-inch squares), made into crumbs | ||
| Orange juice | 1/4 Cup (16 tbs), frozen (Filling) | |
| 2 tablespoons plus 2 teaspoons granulated sugar | ||
| Unflavored gelatin | 1 (Filling) | |
| Seedless green grapes | 40 Small (Topping) | |
| Nectarines | 2 Small, pitted (Topping) | |
| 2 tablespoons plus 2 teaspoons margarine, softened | ||
| 2 cups plain low-fat yogurt | ||
| Crushed pineapple | 1/2 Cup (16 tbs), canned (Topping) | |
| Vanilla extract | 1 Teaspoon (Topping) | |
| Strawberries | 3/4 Cup (16 tbs), sliced (Topping) | |
Directions
Crust:
Preheat oven to 350°F.
Spray 9-inch glass pie plate with nonstick cooking spray; set aside.
In small bowl combine crumbs and margarine, mixing thoroughly; using the back of a spoon, press crumb mixture over bottom and up sides of sprayed pie plate.
Bake until crust is crisp and brown, about 10 minutes; remove to wire rack and let cool.
Filling:
Pour orange juice into small saucepan.
Combine sugar and gelatin and sprinkle over juice; let stand for 1 minute to soften.
Cook over medium-low heat, stirring constantly, until sugar and gelatin are completely dissolved; set aside.
In medium bowl, using a wire whisk, gently stir together yogurt and pineapple; add gelatin mixture and vanilla and stir until completely blended.
Pour mixture into cooled pie crust; cover and refrigerate until firm, overnight or at least 4 hours.
Preheat oven to 350°F.
Spray 9-inch glass pie plate with nonstick cooking spray; set aside.
In small bowl combine crumbs and margarine, mixing thoroughly; using the back of a spoon, press crumb mixture over bottom and up sides of sprayed pie plate.
Bake until crust is crisp and brown, about 10 minutes; remove to wire rack and let cool.
Filling:
Pour orange juice into small saucepan.
Combine sugar and gelatin and sprinkle over juice; let stand for 1 minute to soften.
Cook over medium-low heat, stirring constantly, until sugar and gelatin are completely dissolved; set aside.
In medium bowl, using a wire whisk, gently stir together yogurt and pineapple; add gelatin mixture and vanilla and stir until completely blended.
Pour mixture into cooled pie crust; cover and refrigerate until firm, overnight or at least 4 hours.
Chef
