This lightly sweet yogurt pie is served in a crunchy granola crust.
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 ounces (half of 8-oz package) fat-free cream cheese, softened
3 containers (5.3 oz each) Yoplait® Greek 100 vanilla yogurt
1/2 cup frozen (thawed) reduced-fat whipped topping
Fresh raspberries and honey, if desired
How to Make It
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.
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.
Serving Size: 1 Serving
Calories 260 (Calories from Fat 90), Total Fat 10g (Saturated Fat 5g, Trans Fat 0g ), Cholesterol 20mg, Sodium 260mg, Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 8g ), Protein 12g
% Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 10%; Iron 6%;