Vanilla Yogurt Pie

By BlueSchmoo

Ingredients

• 2 cups Nature Valley™ oats 'n honey protein granola
• 1/4 cup sugar
• 5 tablespoons butter, melted
• 2 tablespoons cold water
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons unflavored gelatin
• 4 oz (half of 8-oz package) fat-free cream cheese, softened
• 3 containers (5.3 oz each) Greek 100 vanilla yogurt
• 1/2 cup frozen (thawed) reduced-fat whipped topping
• Fresh raspberries and honey, if desired

Details

Servings 1
Cooking time 165mins
Adapted from livebetteramerica.com

Preparation

Step 1

1. Heat oven to 350°F. In food processor, place granola. Cover; process until finely ground. Stir in sugar and melted butter until well combined. Press mixture into ungreased 9-inch pie plate.

2. Bake 10 to 12 minutes or until golden brown. Cool completely.

3. Meanwhile, in 1-quart saucepan, mix cold water and lemon juice. Sprinkle gelatin on lemon juice mixture; let stand 1 minute to soften. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.

4. 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.

5. Fold in whipped topping. Pour into crust. Refrigerate until set, about 2 1/2 hours. Garnish with raspberries and honey.