This yogurt pie is so incredibly easy to put together and makes a refreshing dessert to end any summer barbecue. You can switch up the fruit depending on what's in season: it's delicious with blackberries, blueberries or ripe peach slices. The best part? No oven required.
- Prep time 20 minutes
- Total time 7 hours & 30 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Crust:
Filling:
Topping:
Method
Crust: Mix chocolate wafer crumbs with butter until moistened; press onto bottom and up side of 9-inch (23 cm) pie plate. Freeze until firm, about 30 minutes.
Filling: Meanwhile, in large bowl, beat together cream cheese, sugar and vanilla until smooth; stir in yogurt. Spread over crust, smoothing top. Place plastic wrap directly on surface; freeze until firm, about 6 hours. (Make ahead: Freeze up to 24 hours.) Refrigerate until slightly softened, about 45 minutes.
Topping: Meanwhile, combine mango, strawberries, half of the sugar and the mint; set aside. Beat whipping cream, vanilla and remaining sugar until soft peaks form, about 5 minutes. Spread over yogurt mixture; top with fruit.
Tip from The Test Kitchen: Not planning on serving the whole pie at once? Keep the fruit topping on the side so any uneaten pie can go back in the freezer
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 323 mg
- Sugars 36 g
- Protein 10 g
- Calories 483
- Total fat 30 g
- Potassium 286 mg
- Cholesterol 84 mg
- Saturated fat 17 g
- Total carbohydrate 48 g
%RDI
- Iron 10
- Folate 14
- Calcium 11
- Vitamin A 29
- Vitamin C 52
