July/August 2003 - RECIPE OF THE MONTH
Snacks and Desserts
from Linda Hoffland, of Fennimore WI
|
Meals: |
1 |
2 |
3 |
4 |
5 |
6 |
|
Serves: |
8 |
16 |
24 |
32 |
40 |
48 |
|
Makes: |
1 pie |
2 pies |
3 pies |
4 pies |
5 pies |
6 pies |
|
Ingredients: |
|
|
|
|
|
|
|
Frozen whipped topping |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
|
Orange crème yogurt |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
|
Graham cracker pie crust |
1 |
2 |
3 |
4 |
5 |
6 |
Assembly Directions:
Thaw the frozen whipped topping. Fold the whipped
topping and the yogurt together. Pour the filling into
the graham cracker crust.
Freezing Directions:
Invert the plastic liner that came with the pie crust
to use as a cover for the pie. Place the cover over
the pie and fold down the foil edges to hold it in
place. Label and freeze.
Serving Directions:
Thaw pie on the counter for 5 minutes so it’s easier
to cut. Cut and serve frozen. Put any leftovers back
in the freezer.
Comments:
We make this with any flavor yogurt. Key Lime, Lemon,
and Mixed Berry are the best. I stir some berries in
the pie when I use Mixed Berry flavor. I use reduced
fat Keebler crust, Cool Whip Free and Light yogurt…
only 2 Weight Watchers points per serving!
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.