Photo of Raspberry Frozen Yogurt Pie by WW

Raspberry Frozen Yogurt Pie

Points® value
Total Time
10 min
10 min
0 min
This creamy combination of vanilla frozen yogurt and sweet raspberries tops an almond-graham crust. It was devoured at our recipe photo shoot.


Salted butter

1 tbsp(s)

Sliced almonds

¼ tbsp(s)

Graham cracker crumbs

¾ cup(s)

Butter flavour cooking spray

1 spray(s)


2 cup(s)


¼ cup(s)

Almond extract

¼ tsp(s), optional

Lowfat frozen yogurt

2 cup(s), vanilla


  1. Melt butter in a small saucepan. Add almonds and cook over medium-low heat, stirring, until very lightly browned, about 1 to 2 minutes. Spoon almond mixture into a small bowl; add cracker crumbs and stir well.
  2. Lightly coat a 9-inch, freezer-proof glass pie dish with cooking spray. Add crumb mixture, spreading in a thin even layer on bottom and 1/4 of the way up the sides; place dish in freezer for 1 hour.
  3. Combine raspberries and sugar in a medium bowl. Press down with the back of a fork to lightly mash berries; stir in almond extract. Add frozen yogurt by heaping spoonfuls; cut yogurt in with a fork to blend, but don't stir to a soft sauce-like mixture.
  4. Quickly spoon raspberry mixture into frozen crust; return to freezer for 3 to 4 hours. Cut into 8 wedges to serve. Yields 1 slice per serving.


For the best flavour and texture, make this pie the day you'll serve it.