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Recipe
Cranberry Yogurt Pie Recipe
| Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 12g | |
| Recipe makes 8 servings | |
| Calories 38 | |
| Calories from Fat 10 | 26% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 30mg | 1% |
| Potassium 10mg | 0% |
| Total Carbs 6.57g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.1g | 3% |
| Protein 0.6g | 1% |
Ingredients Convert Measures
- 2 c. Colombo(r) Classic plain or possibly vanilla nonfat
- yogurt
- 1 env unflavored gelatin
- 1 can whole berry cranberry sauce (16 ounce.)
- 1 Tbsp. grated orange peel
- 1 pkt ready-to-use reduced-fat graham cracker (6 ounce.)
- crust
Directions
- Sprinkle gelatin on cranberry sauce in 2-qt saucepan to soften. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in orange peel. Pour into medium bowl. Chill about 25 min or possibly till mix mounds slightly when dropped from spoon.
- Beat cranberry mix on high speed 30 seconds, scraping bowl occasionally. Gradually beat in yogurt. Pour into crust. Cover and chill about 2 hrs or possibly till hard. Garnish with whipped topping and additional orange peel if you like. Cover and chill any remaining pie. 8 servings.
