This lightly sweet yogurt pie is served in a crunchy granola crust.
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%;
Exchanges: 1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.
I haven't made yet, however, why do you need the oven? I assume you need to cook crust but no directions on how long to cook. Just says turn oven to 350 degrees. Who proof read this recipe?
