Blueberry Yogurt Pie
Number of servings : Prep time: Cooking time: Type of meal : | Pies/Tarts | Pies/Tarts Special diet : Ingredients
Number of servings :
Prep time:
Cooking time:
Type of meal : | Pies/Tarts | Pies/Tarts
Special diet :
Ingredients
500 mL (2 cups) plain nonfat yogurt
1 package (99 g/3 1/2 oz) instant vanilla pudding and pie filling mix
2 mL (1/2 tsp) finely grated lemon rind
1 22.5 cm (9 in) graham cracker pie shell
500 mL (1 pint) fresh blueberries or 1 package (340 g/12 oz) frozen unsweetened blueberries, unthawed
50 mL (1/4 cup) red currant jelly
Directions
Combine the yogurt, pudding mix, and lemon rind in a small bowl. Chill, uncovered, in the refrigerator for 5 minutes. Spoon the mixture into the pie shell, then arrange the blueberries on top.
Warm the jelly in a small heavy saucepan over low heat, stirring often, until melted — 2 minutes. Brush over the blueberries. Chill the pie, uncovered, in the refrigerator for 1 hour or until firm.
Serves 8.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:295
