This cool classic takes less than 10 minutes to assemble. How can something be so creamy and yet so light at the same time?
Lemon Yogurt Pie
Servings
6 Servings
Ingredients
- ½ cup fresh or frozen blueberries defrosted
- 1 tablespoon granulated sugar
- 1 tablespoon water
- 1 8-ounce container whipped topping, defrosted
- 3 6-ounce containers lemon yogurt
- 1 9-inch prepared graham cracker crust
Instructions
- In a small saucepan, combine blueberries with sugar and water. Bring to a simmer and cook 5 minutes. Mash slightly with the back of a spoon or a potato masher. Cool completely.
- In a large bowl, fold together whipped topping and lemon yogurt. Swirl in 3 to 4 tablespoons of blueberry mixture and transfer mixture to crust.
- Refrigerate 6 hours, or overnight.
can there be an easier dessert than this one??
You can use milchig or pareve — a beaten container of heavy cream or Rich’s Whip or Cold Coconut Milk/Cream…. however you like to make your whip “cream” – if you can’t find lemon yogurt feel free to use your favorite flavor – and for the blueberries use your favorite fresh or frozen fruit – very adaptable recipe as you can see:-)
yes absolutely!!!
There’s no prepared whipped topping that I know of near me (Israel). Would a beaten container of Rich Whip work?
this looks great, is the topping milchig or pareve and where do you find lemon yogurt in israel? thanks!