- 1 cup (8 ounces) mixed berry yogurt or flavor of your choice
- 2 cups whipped topping
- 1 package (6 count) individual graham cracker tart shells
- Blueberries and raspberries
- In a large bowl, stir yogurt and whipped topping until combined. Spoon into tart shells. Cover and freeze for 20 minutes or until set. Top with berries. Yield: 6 servings.
Originally published as Yogurt Berry Pies in Taste of Home June/July 1999, p9
This recipe pairs well with a sweet white wine.
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