Raspberry And Cream Frozen Yogurt Pie Recipe

This light, refreshing, and beautiful Raspberry & Cream Frozen Yogurt Pie is a guilt-free delight! Perfect for satisfying your sweet tooth without the sugar overload. Originally found in a diabetic cookbook, this easy recipe comes together quickly (prep time excludes freezing). A delightful dessert for everyone, especially those watching their sugar intake.

Prep Time 20 mins
Cook Time 20 mins
Calories 158.8 kcal
Protein 11g
Rating 3.0 (1 Reviews)
Raspberry And Cream Frozen Yogurt Pie 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry And Cream Frozen Yogurt Pie

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How to Make Raspberry And Cream Frozen Yogurt Pie

  1. Preheat oven to 350°F (175°C).
  2. Coat a 9-inch pie plate with nonstick cooking spray.
  3. Place graham crackers in a zip-top plastic bag and crush into fine crumbs using a rolling pin.
  4. In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar substitute.
  5. Add the melted butter and stir until the crumbs are evenly moistened.
  6. Press the crumb mixture firmly into the bottom and up the sides of the prepared pie plate to form the crust.
  7. Refrigerate the crust while you prepare the filling.
  8. 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.
  9. Gently fold in the whipped topping until just combined. Do not overmix.
  10. Spoon the filling into the prepared crust and spread evenly to the edges.
  11. Freeze for at least 4 hours, or until completely frozen.
  12. Remove the pie from the freezer 20-30 minutes before serving to allow it to soften slightly.
  13. Garnish with fresh raspberries, if desired.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

71g

Fat

17g

Carbs

7g