I had yogurt, cream cheese, and biscotti in my kitchen and decided to make a no bake pie based off the Betty Crocker key lime yogurt pie recipe. I made a few alterations making a biscotti crust instead of store bought, and I used vanilla yogurt instead of lime flavored. I also added frozen blueberries to the top for both flavor and decoration. My only regret was eating the entire pie by myself as it was tasty and I did;t want it to melt in the heat of the summer.
3 tablespoons cold water
1 1/2 teaspoons unflavored gelatin
4 oz (half of 8-oz package) fat-free cream cheese, softened
2 containers (6 oz each) Yoplait® Light vanilla yogurt
3/4c cup frozen (thawed) reduced-fat whipped topping
1 teaspoon lemon extract
1 graham cracker crumb crust (6 oz)
- In 1-quart saucepan, mix water and llemon extract. Sprinkle gelatin on lemon juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lemon juice mixture; beat on low speed until well blended.
- Fold in whipped topping. Pour into crust. Top with blueberries.
- Refrigerate until set, about 2 hours.