Iris, one of my favorite volunteers, is one of the best makers of sweets I know. She is diabetic and cannot eat sweets, but she loves to bring them in to us. She makes the world's most incredible sticky buns, they are big and gooey and you can't eat just one. The other day she brought in this pie that she made with yogurt and jello. She used lemon, but said you could use any flavor. You could also use fat-free yogurt and make it all the more healthier. She was kind enough to share the recipe with me. She changed the recipe just a little. Instead of adding the entire tub of Cool Whip, she reserves about 1 1/4 cups and puts it on the top. The recipe she gave me does not reserve any topping.
Lemon Yogurt Pie
1 box lemon Jello
1/4 cup hot water
2 (6 oz) containers lemon yogurt
1 (8 oz) tub Cool Whip
1 Graham Cracker Crust
Mix Jello and water in bowl to dissolve the Jello, let cool. Add yogurt and Cool Whip and mix. Pour mixture into crust, refrigerate for 2 hours. Garnish with Cool Whip and strawberry slices if desired.
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