Recipe: Yogurt Pies (10)

STRAWBERRY SUPREME PIE
2 cartons (6 oz. each) Yoplait
original strawberry yogurt
3 1/2 c. thawed Cool Whip
1/2 c. finely chopped strawberries
1 prepared graham cracker crumb crust
Fold strawberry yogurt into topping. Add fruit; blend. Spoon into crust. Freeze until firm, about 4 hours. Place in refrigerator 45 minutes before cutting.

FROZEN PEACH YOGURT PIE
1 tbsp. unflavored gelatin
3 tbsp. water
1/2 c. milk
2 eggs
1/4 c. light brown sugar, firmly
packed
2 (8 oz.) cartons peach yogurt
3 Munch peanut bars, crushed
1 (9 inch) graham cracker crust
Whipped topping, peaches (if desired)
In a small saucepan, combine gelatin and water. Let stand 3 minutes. Add milk and warm over low heat. Stir occasionally until gelatin dissolves. Remove from heat. Cool slightly. Beat eggs with electric mixer until thick and lemon colored. Gradually beat in brown sugar and continue beating until very thick. Stir in gelatin mixture, yogurt, and crushed candy. Chill about 30 minutes or until slightly thickened. Pour into pie crust. Freeze until firm. Let stand 30 minutes in refrigerator before serving. Garnish with whipped topping and peaches, if desired. Make 6-8 servings.

FROZEN YOGURT PIE
2 (8 oz.) containers fruit flavored
yogurt
1 (8 oz.) container Cool Whip, thawed
1/2 c. mashed fruits (fresh or canned)
1 prepared 8 or 9 inch graham cracker
crumbs crust
Fold yogurt into Cool Whip, blending well. Add fruit. Spoon into crust. Freeze until firm, about 4 hours. Remove from freezer 30 minutes (or longer, for softer texture) before cutting and keep chilled in refrigerator. Garnish with fruit, if desired. Store any leftover pie in freezer.

LITE RASPBERRY YOGURT PIE WITH SPIRITED SAUCE
2 c. shortbread cookie crumbs
1/2 c. finely chopped pecans
1/4 c. melted margarine
1 qt. Bresler's Lite Raspberry Yogurt
1/2 tsp. ground cinnamon
2 pkgs. (10 oz. each) frozen
raspberries in light syrup, thawed
(reserve
liquid)
3 to 4 tbsp. orange-flavored brandy
or liqueur
2 tbsp. sugar
Combine cookie crumbs, pecans and margarine and stir to blend. Press into bottom and partially up sides of 9 inch springform pan. Bake at 350 degrees for 12 to 15 minutes. Cool, then chill about 10 minutes to set crust. Meanwhile soften frozen yogurt until it can be stirred. Stir in cinnamon. Pour into prepared crust, smoothing top evenly. Cover and freeze. For sauce, puree fruit and syrup in blender with brandy and sugar. Strain through fine mesh sieve to remove seeds. Chill sauce until ready to serve. Abut 30 to 45 minutes before serving, transfer pie from freezer to refrigerator. Cut into wedges and spoon sauce over each serving.

YOGURT PIE
2 sm. cans mandarin oranges, drained
and mashed
2 (8 oz.) orange yogurt
1 (8 oz.) Cool Whip
1 (9-inch) graham cracker crust
Mix all ingredients. Freeze. Remove from freezer 2 hours before serving. Serves 8.

LEMON CREAM YOGURT PIE
1/3 c. freshly squeezed lemon juice
1 can (14 oz.) sweetened condensed
milk (not evaporated milk)
1 container (8 oz.) frozen whipped
topping, thawed
2 cartons (8 oz.) lemon yogurt
12 to 15 drops yellow food coloring
Prepare a graham cracker crust according to package directions and set aside. In a large bowl mix together the lemon juice, milk, whipped topping, yogurt and food coloring. Pour into crust and freeze. Let pie stand in refrigerator to soften before serving. Serves 8 or more.

LO-CAL FROZEN PUMPKIN PIE
30 gingersnaps
1 c. cooked or canned pumpkin
1/4 c. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
Pinch ground cloves
1/4 tsp. vanilla
1/3 c. toasted chopped pecans
1 qt. low fat vanilla frozen yogurt
softened
Crush 20 gingersnaps into coarse crumbs. Press into bottom of 9 inch pie plate. In large bowl, combine pumpkin, sugar, salt, cinnamon, ginger, nutmeg, cloves, vanilla and pecans. Fold softened frozen yogurt into pumpkin mixture with a rubber spatula. Spoon yogurt mixture carefully into pie plate, spreading to the edges. Use the remaining 10 gingersnaps to decorate by breaking them in half and placing end to end around the edge of the pie. Cover with plastic wrap and freeze. Remove from freezer few minutes before serving. 8 servings. 300 calories each.

SNICKERS PIE
2 c. non-fat frozen yogurt
1/3 c. chunky peanut butter
1/3 c. Grape Nuts cereal
1 pkg. sugar-free chocolate pudding
1 c. lite Cool Whip
Mix all ingredients together. Pour into 8 inch pie plate. Freeze. Cut into 8 pieces. 100 calories per serving.

CHOCOLATE CREME DE MENTHE PIE
3 oz. semi sweet chocolate
1/4 c. creme de menthe, divided
1 1/2 tsp. vanilla extract, divided
1/2 c. evaporated skimmed milk
2 tbsp. light colored corn syrup
1 qt. vanilla nonfat frozen yogurt,
softened
3 tbsp. reduced calorie margarine
1 1/4 c. crisp rice cereal
2 tbsp. unsweetened cocoa
1 tsp. cornstarch
Dark Chocolate Sauce (see recipe)
Fresh mint sprigs (opt.)--
DARK CHOCOLATE SAUCE:--3 tbsp. sugar
2 tsp. cornstarch
1 tsp. vanilla extract
3 tbsp. unsweetened cocoa
1 c. water
Line a 9" pie plate with aluminum foil; fold excess foil under edge of pie plate. Set aside. Combine 3 ounces chocolate and margarine in top of double boiler; bring water to boil. Reduce heat to low, and cook, stirring occasionally, until chocolate and margarine melt. Add 1 tablespoon creme de menthe; cook 1 minute, stirring constantly. Remove from heat and stir in 1 teaspoon vanilla and cereal. Spread cereal mixture evenly over bottom and up sides of prepared pie plate. Freeze 30 minutes or until firm. Remove chocolate shell from pie plate; peel foil from shell and return shell to pie plate. Return pie plate to freezer. Combine milk, cocoa, corn syrup and cornstarch in small saucepan; stir well. Bring to a boil over medium heat, stirring constantly; cook 1 minute or until mixture is thickened. Add 1 tablespoon creme de menthe and cook an additional minute. Remove from heat and stir in remaining 1/2 teaspoon vanilla; let cool completely. Combine softened frozen yogurt and remaining 2 tablespoons creme de menthe in a large bowl. Spread half of frozen yogurt mixture evenly in bottom of pie shell; freeze 30 minutes. Remove from freezer and top frozen yogurt mixture with chocolate filling; freeze 10 minutes. Remove from freezer and top chocolate filling with remaining frozen yogurt mixture. Cover and freeze at least 8 hours. Let stand 5 minutes before serving; cut pie into 10 wedges. Transfer wedges to individual dessert plates; top evenly with Dark Chocolate Sauce. Garnish with fresh mint sprigs if desired. Yield: 10 servings, 197 calories and 22% fat per serving. Combine all ingredients in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil 1 minute, stirring constantly. Remove from heat and let cool completely. Cover and chill at least 1 hour. Yield: 3/4 cup. Protein 4.7; Fat 4.6; Saturated Fat 2.0; carbohydrate 33.1; Fiber 0.2; Cholesterol 1; Sodium 109. Bud Kolwitz

PEANUT BUTTER PIE
2 ready-made chocolate cookie crumb
pie crusts
1 qt. vanilla ice cream (or frozen
yogurt), thawed
1 (8 oz.) Cool Whip, thawed
1 sm. jar smooth or
chunky Jif peanut butter
1/2 bag mini chocolate chips
To thawed ice cream, alternately add small amounts of Cool Whip and peanut butter and beat with mixer until smooth. Stir in about 2/3 of the chocolate chips. Pour mixture into 2 pie shells and sprinkle remaining chocolate chips on top. Cover and freeze. Remove from freezer about 20 to 30 minutes before serving. Use knife dipped in hot water to cut, if necessary.