Yogurt Fruit Pie Recipe
What attracts me towards Greek cuisine is its Yogurt Fruit Pie - Delightful and superb. No other ingredient will make Yogurt Fruit Pie taste so awesome than fruits. It is the perfect choice for Dessert. I am sure this super delicious Greek Yogurt Fruit Pie is gonna bowl you over with its addictive flavor and texture! Benefit from this Yogurt Fruit Pie which is Low Calorie. I am sure both of us will be in agreement that this Yogurt Fruit Pie is very delectable.
Summary
Difficulty LevelAverageHealth IndexHealthy++
Reviewed By :
Colorfulcandies
Ingredients
Crust
16 graham crackers (2 1/2-inch squares), made into crumbs
Filling
1/4 cup thawed frozen concentrated orange juice (no sugar added)
2 tablespoons plus 2 teaspoons granulated sugar
1 envelope unflavored gelatin
Topping
40 small seedless green grapes
2 small nectarines, pitted and sliced
2 tablespoons plus 2 teaspoons margarine, softened
2 cups plain low-fat yogurt
1/2 cup canned crushed pineapple (no sugar added)
1 teaspoon vanilla extract
3/4 cup sliced strawberries
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.
