Post by marlaoh on Mar 21, 2004 7:56:48 GMT -6
Yogurt Berry Pie
Prep: 25 min - Bake: 15 min - Cool: 30 min - Freeze: 8 hrs
Crust Ingredients:
2 cups vanilla wafer crumbs
1/4 cup LAND O LAKES® Butter, melted
Filling Ingredients:
1 pint fresh strawberries, hulled, chopped
1/3 cup sugar
2 (8-ounce) containers vanilla or strawberry-flavored yogurt
1 cup whipping cream
Heat oven to 300°F. Combine all crust ingredients in medium bowl. Press mixture evenly onto bottom and up sides of ungreased 9-inch pie plate. Bake for 15 to 20 minutes or until crust is evenly browned. Cool 30 minutes.
Combine strawberries, sugar and yogurt in medium bowl.
Beat whipping cream in small bowl at high speed until stiff peaks form (3 to 4 minutes). Gently stir into strawberry mixture. Spoon strawberry mixture into cooled crust. Cover; freeze until firm (8 hours or overnight).
Remove from freezer 30 minutes before serving. To serve, cut into wedges.
TIP: You can substitute other fruits for the strawberries and use corresponding flavored yogurt in the recipe, such as raspberries and raspberry yogurt, or chopped fresh peaches and peach yogurt.
TIP: If crust sticks to pie plate when removing wedges, place pie plate in a pan of 1 inch deep hot tap water for 30 to 60 seconds or until wedges can be removed easily.
Makes 10 servings
Prep: 25 min - Bake: 15 min - Cool: 30 min - Freeze: 8 hrs
Crust Ingredients:
2 cups vanilla wafer crumbs
1/4 cup LAND O LAKES® Butter, melted
Filling Ingredients:
1 pint fresh strawberries, hulled, chopped
1/3 cup sugar
2 (8-ounce) containers vanilla or strawberry-flavored yogurt
1 cup whipping cream
Heat oven to 300°F. Combine all crust ingredients in medium bowl. Press mixture evenly onto bottom and up sides of ungreased 9-inch pie plate. Bake for 15 to 20 minutes or until crust is evenly browned. Cool 30 minutes.
Combine strawberries, sugar and yogurt in medium bowl.
Beat whipping cream in small bowl at high speed until stiff peaks form (3 to 4 minutes). Gently stir into strawberry mixture. Spoon strawberry mixture into cooled crust. Cover; freeze until firm (8 hours or overnight).
Remove from freezer 30 minutes before serving. To serve, cut into wedges.
TIP: You can substitute other fruits for the strawberries and use corresponding flavored yogurt in the recipe, such as raspberries and raspberry yogurt, or chopped fresh peaches and peach yogurt.
TIP: If crust sticks to pie plate when removing wedges, place pie plate in a pan of 1 inch deep hot tap water for 30 to 60 seconds or until wedges can be removed easily.
Makes 10 servings