Ingrédients pour Raspberry And Cream Frozen Yogurt Pie
- Chocolate Graham Crackers
- 1/3 cup granulated sugar substitute
- Unsalted Butter
- Fat Free Cream Cheese
- Raspberry Low Fat Yogurt
- 1 teaspoon vanilla extract
- Fat Free Whipped Topping
- Fresh Raspberry
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Comment préparer Raspberry And Cream Frozen Yogurt Pie
- Preheat oven to 350°F (175°C).
- Coat a 9-inch pie plate with nonstick cooking spray.
- Place graham crackers in a zip-top plastic bag and crush into fine crumbs using a rolling pin.
- In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar substitute.
- Add the melted butter and stir until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of the prepared pie plate to form the crust.
- Refrigerate the crust while you prepare the filling.
- In a large bowl, beat the cream cheese yogurt, 1/3 cup sugar substitute, and vanilla extract using an electric mixer until smooth and combined.
- Gently fold in the whipped topping until just combined. Do not overmix.
- Spoon the filling into the prepared crust and spread evenly to the edges.
- Freeze for at least 4 hours, or until completely frozen.
- Remove the pie from the freezer 20-30 minutes before serving to allow it to soften slightly.
- Garnish with fresh raspberries, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
71g
Fat
17g
Carbs
7g
