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Berry Yogurt Cheese Pie

Source of Recipe

Sunset More Low Fat Recipes


Recipe Introduction

Plan ahead...needs to chill for several hours altogether. Berry Yogurt Cheese Pie

Makes 8 Servings

4 cups plain nonfat yogurt
Graham Crust (recipe follows)
1 envelope unflavored gelatin
1/4 cup water
2 cups nonfat or lowfat cottage cheese
1/2 cup sugar
1 1/2 teaspoons grated lime peel
2 tablespoons lime juice
2 cups raspberries or hulled, sliced strawberries

Line a fine strainer with muslin or a double layer of cheesecloth. Set strainer over a deep bowl (bottom of strainer should sit at least 2 inches above bottom of bowl). Spoon yogurt into cloth. Cover airtight and refrigerate until yogurt is firm (at least 12 hours) or for up to 2 days; occasionally pour off liquid that drains into bowl. Gently press cheese to remove excess liquid.

Prepare Graham Crust(recipe below); set aside.

In a 1 to 1 1/2 quart pan, combine gelatin and water; let stand for 5 minutes to soften gelatin, then stir over low heat until gelatin is dissolved.

Turn yogurt cheese out of strainer into a blender or food processor. Add gelatin mixture, cottage cheese, sugar, lime peel and lime juice; whirl until smooth. Pour into Graham Crust, cover, and refrigerate until firm (at least 4 hours) or until next day.

To serve, top pie with berries.

Graham Crust:
In a 9-inch pie pan, mix 1 1/3 cups graham cracker crumbs, 3 tablespoons sugar, and 1/3 cup margarine (melted). Press evenly over bottom and sides of pan. Bake in a 350 degree oven for 10 minutes.

One serving equals: Calories 341 (% calories from fat 24)...Protein 16 g... Carbohydrates 48 g...Total Fat 9 g (1 g. sat.)...Sodium 496 mg...Cholesterol 7 mg