Lime Yogurt Pie Recipe
- 1 package (3 ounces) lime gelatin
- 1 1/2 cups (12 ounces) key lime pie yogurt
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 graham cracker crust (9 inches)
- 1. In a large bowl, combine gelatin powder and yogurt. Fold in whipped topping. Spread into crust. Refrigerate for at least 20 minutes before serving. Yield: 6-8 servings.
1 slice: 243 calories, 10g fat (6g saturated fat), 1mg cholesterol, 157mg sodium, 33g carbohydrate (26g sugars, 0 fiber), 3g protein.
Reviews for Lime Yogurt Pie
"Wonderful! Made using strawberry yogurt and strawberry jello. Homemade Graham cracker ToH crust recipe, only made it that much greater! Great for nut free dessert. As a volunteer feild editor with Taste of Home magazine I enjoy recipes that use ingredients I normally have on hand."
"I do love this recipe but when I made it the filling wouldn't set very well. Same thing happened when my sister tried making it. We still like it but we have to scoop it instead of slicing it. This is even after it sits in the fridge overnight. What are we doing wrong??????"
"So, easy and yummy! So many different flavors to choose or even mixing some of them turned out good too."
"I love, love, love this recipe! it's so easy an delicious. I've made it many times and simply by swapping out the flavors of gelatin and yogurt, the possibilities are endless. I've used sugar free gelatin and Yoplait Light (in blue container). However, I have never used fat free cool whip. The "light" version is probably the lightest that I would use if not using regular."
"I made this and put in the little individual serving graham cracker crusts and served with whipped cream and a raspberry. Delicious and very popular - may be frozenand used later. Serves double this way."
"This is a family favorite at my house. We make it in lime, lemon, orange, and raspberry. Perfect on a summer evening!!"
"I have made this striped by preparing it 3 times - lemon, orange and lime. Rather than putting each one in it's own crust, I layer 1/3 of each flavor and get a delicious, rainbow result! Eat one and freeze the other 2 for later."
"I make this with sugar free jello, fat free, low sugar yogurt, fat free whipped topping and low fat ready made graham cracker crust. My diabetic guests always ask for the recipe. I love the low cal part as well as great flavor. I also make it subtituting orange or sometimes lemon jello and matching yogurt."
"I make this pie a lot because it's very good and oh so easy But I found that it is much better to keep the pie in the freezer, not the refrigerator, so that the Cool Whip sort of refreezes, otherwise, thawed out, it is a "puddle of cream" and doesn't cut too well. One thing that is nice about getting a pre-made graham crust is that they usually come with a clear, plastic dome cover. I have also made this with Lemon yogurt, next I am going to try the Mixed Berry yogurt. "