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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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Another low fat, tart variation of the hundreds of other yogurt pies. It tastes so wickedly good that I don't feel cheated out of my dessert because I'm cutting down on fat in my diet. Cooking time = freezer time. Ingredients:
1 graham cracker pie crust (i use 'zaar basic graham cracker crust) |
1 (3 ounce) package sugar-free peach gelatin mix |
2 (4 ounce) cartons peach yogurt (i use dannon lite n' fit with fiber 4 ounce size) |
1 (6 ounce) carton vanilla cream yogurt (i use blue bunny lite 85) |
2 cups mangoes, diced (2 ripe mangoes) |
3 (1 g) packets splenda sugar substitute (optional, see note) |
1 (8 ounce) carton fat-free whipped topping, thawed |
Directions:
1. Make your favorite 9 inch graham cracker pie crust. Bake & cool.
2. Mix together (1) 4 ounce carton of the peach yogurt & the gelatin mix (Jello). Stir till gelatin is dissolved.
3. Stir in remaining 2 cartons of yogurt.
4. Fold in mango pieces.
5. Incorporate whipped topping.
6. Spread in prepared crust, cover & freeze for 3-4 hours.
7. Let thaw at room temperature for 15 minutes before slicing.
8. **** Note: This makes a rather tart pie. If a sweeter flavor is desired, toss the mango dice with 3 packets of Splenda before adding to yogurt mixture.
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