Blueberry Yogurt Pie, Key Lime Yogurt Pie, Strawberry Pie, Lemon Pie

Blueberry Yogurt Pie

  • 1 9-inch reduced fat graham cracker crust
  • 2 cups fresh blueberries
  • 2 5.3 oz. containers fat free blueberry yogurt
  • 8 oz. whipped topping (like Cool Whip)

Combine the yogurt, blueberries and whipped topping in a mixing bowl. Spoon this mixture into the pie crust. Chill the pie in the refrigerator for at least one hour before serving. Store any leftover pie in refrigerator.
Recipe makes 8 servings Estimated WW Smart points 9 per serving.

Key Lime Yogurt Pie

  • 1 9-inch reduced fat graham cracker crust
  • ½ cup key lime juice
  • 1 ½ cups gelatin
  • 6 oz. 1/3 less fat cream cheese
  • ½ cup sugar
  • 1 cup fat free plain yogurt
  • 1 Tbsp. grated lime zest
  • Whipped topping for garnish, optional
  • key lime slices for garnish, optional

Combine 2 tablespoons of key lime juice with the gelatin and stir well. Heat the remaining 6 tablespoons of key lime juice in the microwave oven for 30-45 seconds do not let mixture boil. You want the juice to be hot enough to dissolve the gelatin. Remove from microwave and quickly add the gelatin already combined with the 2 tablespoons of lime juice and mix well. In a large bowl use a hand mixer to combine the cream cheese, yogurt, sugar and lime zest.

When this is mixed well add the key lime juice and mix until the lime juice is fully incorporated with the cream cheese mixture. Pour this mixture into the graham cracker crust. Chill pie in refrigerator for at least 1 hour before serving. Store any leftover pie in refrigerator.
Recipe makes 8 servings Estimated WW Smart points 9 per serving.

Strawberry Pie

  • 1 9-inch reduced fat graham cracker crust
  • 5 cups sliced fresh strawberries
  • 1 3-oz package sugar free strawberry Jell-O
  • 1 cup Splenda
  • 5 Tbsp. corn starch
  • ¼ teas. salt
  • 2 cups water

Place the sliced strawberries in the pie crust. Place a saucepan over medium heat and add the splenda, cornstarch, salt, water and Jell-O and cook until the mixture has thickened. Pour this mixture over the sliced strawberries in the pie crust. Refrigerate for at least 1 hour before serving. Store any leftover pie in the refrigerator.
Recipe makes 8 servings Estimated WW Smart points 5 per serving.

Lemon Pie

  • 1 9-inch reduced fat graham cracker crust
  • 1 8-oz. container Whipped Topping
  • 2 5.3 oz. containers fat free lemon yogurt
  • 1 small package Jell-O sugar free instant lemon pudding

Combine the yogurt and lemon pudding in a mixing bowl. Fold in the whipped topping. Spoon the mixture into the pie crust and refrigerate for at least 1 hour before serving. Refrigerate any leftover pie.
Recipe makes 8 servings Estimated WW Smart points 7 per serving.