Yogurt Pie

Original Day Family cookbook

Ingredients:

• see variations below

Directions:

• • 2 cartons (8-oz) yogurt, almost any flavor

  • 1 9-oz. container Cool Whip, thawed

Fold these together and place in a graham cracker crust. If possible, decorate with fruit of same flavor. Chill. Freeze until firm, 4 hours or overnight.

Melt 3 oz. pkg. Jello in 1-3/4 cups hot water. When room temp., add 8 oz. yogurt (flavored). Beat until foamy, about 2 min. Refrigerate until jellied, mix with fork. Put in pie shell -refrigerate 2 hours.

• • 2 pkgs (10 oz) frozen sliced strawberries, thawed

  • 1 env. unflavored gelatin (to make faster, may use 1-½ pkg. gelatin)

  • 2 (8 0z) plain low-fat yogurt

Drain ½ cup juice from strawberries into top of double boiler. Sprinkle gelatin over juice; let stand 5 min. to soften. Turn remaining strawberries and juice into large bowl. Place softened gelatin over boiling water, stir to dissolve gelatin. Stir into strawberries. Refrigerate til slightly thickened, about half hour. With wire whisk fold in yogurt. Turn into 8" graham cracker pie shell. Refrigerate til well chilled, about 8 hours or overnight.

• • 1 env. unflavored gelatin

  • ¼ cup water

  • 2 containers (8 oz each) fruit-flavor yogurt, at room temp

Sprinkle gelatin over water in small cup to soften, 5 min. Set cup in pan of simmering water over low heat, stirring often, until gelatin is dissolved. Pour yogurt into small bowl. Slowly stir in gelatin til thoroughly blended. Pour into prepared graham cracker crust. Chill 3 hours or overnight. Just before serving, prepare topping: Beat ½ point heavy cream with ¼ teaspoon vanilla and l tablespoon confectioners' sugar until stiff peaks form.

• • 1 cup yogurt

  • ½ lb. mild cream cheese

  • 1 tablespoon honey

  • ½ teaspoon vanilla.

Whip til like whipped cream. Strawberries or pineapple may be added.

Variations: