Directions:
- Heat oven to 375°F Remove pie crusts from pouches.
- Place 1 crust flat in center of ungreased large cookie sheet.
- If necessary, press out folds or creases.
- Place second crust flat over first crust, matching edges and pressing to seal.
- With rolling pin, roll out into 14-inch round.
- Fold 1/2 inch of crust edge under, forming border; press to seal seam.
- If desired, flute edge.
- Prick crust generously with fork.
- Bake 20 to 25 minutes or until golden brown.
- Cool completely, about 30 minutes.
- In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended.
- Spread evenly over cooled baked crust.
- Spread pie filling evenly over yogurt mixture.
- Drizzle caramel topping over top.
- Cut into wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 29.24 Kcal (122 kJ) | ||
| Calories from fat | 13.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 2% | |
|---|---|---|---|
| Cholesterol | 2.14mg | 1% | |
| Sodium | 23.47mg | 1% | |
| Potassium | 11.08mg | 0% | |
| Total Carbs | 3.77g | 1% | |
| Sugars | 1.88g | 8% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 0.33g | 1% | |
| Calcium | 5.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 361.41 Kcal (1513 kJ) | ||
| Calories from fat | 166.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.51g | 2% | |
|---|---|---|---|
| Cholesterol | 26.49mg | 1% | |
| Sodium | 290.11mg | 1% | |
| Potassium | 136.91mg | 0% | |
| Total Carbs | 46.56g | 1% | |
| Sugars | 23.29g | 8% | |
| Dietary Fiber | 0.44g | 0% | |
| Protein | 4.12g | 1% | |
| Vitamin C | 0.4mg | 0% | |
| Iron | 0.4mg | 0% | |
| Calcium | 72.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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