Beth’s Lemon Blueberry Yogurt Pie |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This came from Thinner Times. I have not tried this, just posting for safe keeping. Ingredients:
9 inches reduced calorie prepared graham cracker crusts |
28 ounces fage total 2% greek yogurt (4 - 7oz containers. you can use the 0% fat. it works too) |
3 cups fresh blueberries |
4 serving size sugar free instant lemon pudding (1 small box) |
1/4 cup splenda sugar substitute |
1/2 teaspoon vanilla extract |
1/2 teaspoon lemon extract |
2 1/2 ounces sliced almonds |
Directions:
1. Toast almonds in a dry frying pan over med heat. When done set aside. Be careful they don’t burn.
2. Mix gently in a med. size bowl the yogurt, pudding, Splenda, vanilla extract, lemon extract and 2 cups blueberries.
3. Spread yogurt mixture evenly into prepared pie crust.
4. Garnish with 1 cup blueberries and almonds on top. Refrigerate until ready to serve.
|
|