Yogurt Lemon Pie

Name: Yogurt Lemon Pie
Prep time: 15 min
Total time: 15 min
Yield: 8-10 servings.
Ingredients: 1 package (8 ounces) cream cheese, softened; 2 cups plain yogurt; 1/3 cup whole milk; 1 package (3.4 ounces) instant lemon pudding mix; 1 pastry shell or graham cracker crust (9 inches), baked and cooled; Whipped topping, optional; Lemon zest, cut into thin strips, optional

This tasty recipe came about by experimenting in my kitchen. I'm a 75-year-old grandmother and great-grandmother, and when I'm not baking for relatives or friends, I'm busy tending my cherry orchard or skiing, bowling or dancing! —Elsie Culver, Big Arm, Montana

Ingredients

1 package (8 ounces) cream cheese, softened
2 cups plain yogurt
1/3 cup whole milk
1 package (3.4 ounces) instant lemon pudding mix
1 pastry shell or graham cracker crust (9 inches), baked and cooled
Whipped topping, optional
Lemon zest, cut into thin strips, optional

Directions

In a large bowl, beat the cream cheese, yogurt and milk until smooth. Beat in pudding mix until thickened.
Spoon into crust. Serve immediately or refrigerate until serving time. If desired, garnish with whipped topping and lemon zest strips.

Nutrition Facts

1 piece: 245 calories, 15g fat (9g saturated fat), 36mg cholesterol, 289mg sodium, 23g carbohydrate (11g sugars, 0 fiber), 4g protein.

Originally published as Yogurt Lemon Pie in Grandma's Great Desserts Cookbook

Reviews

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Average Rating:

ljohnson1963

Apr 27, 2013

Too milky and didn't get thick and I used whole milk yogurt and regular cream cheese (not low fat). Also, not a very strong lemon flavor, and I even added some fresh lemon zest. I dumped it out.