Frozen yogurt pie?

[beccathebaker]

Does anyone have a recipe for a frozen yogurt pie? I remember eating this as a child, I think that it was raspberry yogurt and cool whip frozen in a graham cracker crust. Quick, easy and delicious!

[bossy]

I haven't made frozen yogurt pie in ages but I think it was just one standard (8 ounces?)container of cool whip and two of the individual yogurt containers mixed together then chilled in the ready made graham cracker crust. We used to make these with all different yogurts and probably the chocolate crusts would be good too - I've never tried them. Also nice is using the individual crusts. You don't find recipes easier than this one! http://www.cookinglight.com/bbs/smile.gif

[Jewel]

I don't remember what CL issue this was in, but our favorite is the Frozen ButterFinger Pie, and I think it is in CL Complete. This uses Vanilla Frozen Yogurt, and it is SO good! Maybe someone with MasterCook could post the recipe? It's definitely time to make that one around here again too!

[funnybone]

http://www.kraftfoods.com/cgi-bin/search.cgi?method=AND&key=Cool+Whip&x=39&y=3

This is the website for Cool Whip recipes. I am sure you can find it, or something similar, there. Good Luck.

[sneezles]

Found this CL recipe:

CookWare(tm) from Cooking Light(r)

Frozen Strawberry Daiquiri Pie

SOURCE: Cooking Light YEAR: August PAGE: 98

INGREDIENTS FOR 8 SERVINGS:
40 graham crackers (10 full cracker sheets)
2 tablespoons sugar
2 tablespoons stick margarine, melted
1 large egg white
Cooking spray
4 cups vanilla low-fat frozen yogurt
1/3 cup frozen strawberry daiquiri concentrate, undiluted
3 tablespoons white rum
Strawberry-Rum Sauce

INSTRUCTIONS:
Substitute apple juice or white grape juice for rum, if desired.

1. Preheat oven to 350 degrees.

2. Place crackers in a food processor; process until crumbly. Add sugar,
margarine, and egg white; pulse 5 times or just until moist. Press crumb
mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees
for 8 minutes, and cool on a wire rack 15 minutes. Freeze pie-crust 30
minutes.

3. Place an extra-large bowl in freezer. Remove yogurt and daiquiri
concentrate from freezer; let stand at room temperature while crust is
cooling.

4. Spoon yogurt into chilled extra-large bowl. Gently fold concentrate and rum
into yogurt. Freeze 45 minutes or just until set but not solid. Spoon yogurt
mixture into prepared crust; freeze until set. Cover with plastic wrap; freeze
6 hours or until firm.

5. Place the pie in refrigerator 30 minutes before serving to soften. Serve
pie with Strawberry-Rum Sauce. Yield: 8 servings (serving size: 1 wedge and 3
tablespoons sauce).

NUTRITIONAL INFORMATION:
CALORIES 257 (23% from fat); FAT 6.5g (sat 2.2g, mono 1.0g, poly 2g); PROTEIN
4.4g; CARB 39.7g; FIBER 1.2g; CHOL 9mg; IRON 0.8mg; SODIUM 177mg; CALC 104mg

[funnybone]

Actually I found your pie recipe:

Frozen Yogurt Pie

Prep time: 10 mins
Ready in: 4hr 10 mins
Serves : 8


Ingredients

2 containers (8 oz. each) BREYERS Lowfat Yogurt, any fruit flavor
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed*
1 HONEY MAID Honey Graham Pie Crust (6 oz. or 9 inch)


*Or substitute 2 envelopes DREAM WHIP Whipped Topping Mix prepared as directed on package for the COOL WHIP Whipped Topping.

Preparation

Stir yogurt gently into whipped topping in large bowl until well blended. Spoon into crust.

Freeze 4 hours or overnight until firm. Let stand at room temperature 15 minutes or until pie can be cut easily.

Garnish with additional whipped topping and fruit, if desired. Store leftover pie in freezer.

Note: For Frozen Strawberry Yogurt Pie, use BREYERS Strawberry Lowfat Yogurt and stir in 2 cups sweetened sliced or finely chopped strawberries.

[beccathebaker]

Thank you all so much! It is such a simple but fun recipe and now I just need to figure out which yogurt flavor I'm going to use. I remember loving the raspberry, but any suggestions?

[Linda in MO]

sneezles, that looks great but where's the strawberrry rum sauce? Could you post it please?! Thanks!

[Natasha]

A couple years ago, CL had an article on ice cream pies. A couple may have used frozen yogurt, but I believe most/all used low-fat ice cream. I don t see why you couldn t substitute fro yo, though. I have made a couple of the pies and they have always been a hit. I posted a couple of recipes, so they should be in the archives. I think I called the thread Heat Wave Relief or something. It was sooo long ago now...

Anyway, if you re interested and can t find that thread, I can dig up the article and post a couple of recipes for you. May not be for a few days, though!

[Okay, got the thread. It is: http://www.cookinglight.com/bbs/Archives/Archive-000001/HTML/20000717-1-000132.html . It didn t really get off the ground, so the only recipe posted is the Strawberry Daiquiri one you already have. However, in that thread, I also listed the other pie recipes in that article, so you can see what they are and if any interest you. In fact, some may be available through the recipe search as well.]


http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Natasha (edited 05-20-2001).]

[sneezles]

Oops, sorry Linda,

CookWare(tm) from Cooking Light(r)

Strawberry-Rum Sauce

SOURCE: Cooking Light YEAR: August PAGE: 100

INGREDIENTS FOR 8 SERVINGS:
2-1/2 cups quartered strawberries
2 tablespoons sugar
2 tablespoons white rum
1 teaspoon grated lime rind

INSTRUCTIONS:
1. Combine first 3 ingredients in a small bowl; stir gently. Let stand 20
minutes. Place half of strawberry mixture and lime rind in a blender; process
until smooth. Add to remaining strawberry mixture; stir well. Cover and chill.
Yield: 1-1/2 cups (serving size: 3 tablespoons).

NUTRITIONAL INFORMATION:
CALORIES 37 (5% from fat); FAT 0.2g (sat 0g, mono 0g, poly 0.1g); PROTEIN
0.3g; CARB 6.4g; FIBER 1.2g; CHOL 0mg; IRON 0.2mg; SODIUM 1mg; CALC 7mg

[Linda in MO]

Thanks sneezles! This looks so good! You've been posting some really good recipes! Has anyone ever made this?