Lemon Yogurt Pie
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Lemon Yogurt Pie
How can something be so creamy and yet so light at the same time?
Times
- Prep Time : 10 min
- Cook Time : 5 min + 6 hours chill time min
- Ready Time : 15 min
Servings
1 (9-inch) pie
Ingredients
- ½ cup fresh or frozen blueberries, defrosted
- 1 tablespoon granulated sugar
- 1 tablespoon water
- 1 container whipped topping, defrosted (8-ounce)
- 3 containers lemon yogurt (6-ounce each)
- 1 prepared graham cracker crust (9-inch)
Directions
- In a small saucepan, combine blueberries with sugar and 1 tablespoon water. Bring to a simmer and cook for 5 minutes. Mash slightly with the back of a spoon or a potato masher. Cool completely.
- In a large bowl, fold together whipped topping and lemon yogurt. Swirl in 3 to 4 tablespoons of blueberry mixture and transfer whipped topping mixture to crust.
- Refrigerate 6 hours, or overnight.
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Tags
About Jamie Geller
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Dairy , Brunch, Desserts , Shavuot , 15-minute Prep , American , Freezer Friendly, Make Ahead , Comfort Food , Fruit , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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