Lemon Yogurt Pie

Publish date:
Social count:
Lemon Yogurt Pie

How can something be so creamy and yet so light at the same time?

  • Duration
  • Cook Time
  • Prep Time
  • 6 to 8Servings


  • ½ cup fresh or frozen blueberries, defrosted
  • 1 tablespoon granulated sugar
  • 1 tablespoon water
  • 1 (8-ounce) container whipped topping, defrosted
  • 3 (6-ounce) containers lemon yogurt
  • 1 (9-inch) prepared graham cracker crust


1. In a small saucepan, combine blueberries with sugar and water. Bring to a simmer and cook 5 minutes. Mash slightly with the back of a spoon or a potato masher. Cool completely.

2. In a large bowl, fold together whipped topping and lemon yogurt. Swirl in 3 to 4 tablespoons of blueberry mixture and transfer mixture to crust.

3. Refrigerate 6 hours, or overnight.