Light Yogurt pie

 Once a month, I bring a dessert to my in law's house for Sunday dinner.  I was thinking a frozen pie sounded good, so I searched on Pinterest and found an easy recipe on kraft.com that called for 2 containers of yogurt and a tub of Cool Whip in a premade graham cracker crust.  Here is my take on the recipe with a homemade crust.

Light Yogurt Pie

Serves 6-8 (depending on size of slices), when sliced in 6 pieces, yields 180 calories per slice!

For the graham cracker crust:

Crush about 6 sheets, I put them in a Ziploc and pound with a rolling pin

Add 2 tsp sugar to the bag and shake

Add 2 Tbsp melted butter and squish around in the bag

Press in pie pan or 8X8 square pan and bake 350 for about 5-7 minutes until lightly browned

While the crust is baking:

Mix a tub of thawed Fat Free Cool Whip with 2 containers of fruit flavored yogurt (small, individual sized).

I used Dannon Light and Fit Greek yogurt strawberry

Spread the whipped mixture over the crust when cooled to the touch and freeze for about 4 hours. You can also refrigerate it instead if you want a creamier pie texture.

This pie is so delicious and there are so many flavor possibilities like raspberry, blueberry, key lime, banana cream, orange cream!