- 1 cup sliced fresh or frozen peaches, divided
- 2 cups (16 ounces) fat-free reduced-sugar peach yogurt
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 1 reduced-fat graham cracker crust (8 inches)
- Finely chop half of the peaches; place in a bowl. Stir in the yogurt. Fold in whipped topping. Spoon into the crust.
- Cover and freeze for 4 hours or until firm. Refrigerate for 45 minutes before slicing. Top with remaining peaches. Yield: 8 servings.
Originally published as Frosty Peach Pie Supreme in Light & Tasty June/July 2003, p42
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Reviewed Apr. 19, 2013
"if going to serve the same day: recipe is good, HOWEVERif do not freeze leftovers and planning to serve the rest of the pie the next day: IT IS A SLURPY! There is no ingredient in this recipe to "hold its shape and taste."