- 1
- 165 mins
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
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.