Raspberry Frozen Yogurt Pie
7
Points®
Temps total: 10 min • Préparation: 10 min • Cuisson: 0 min • Portions: 8 • Difficulté: Facile
This creamy combination of vanilla frozen yogurt and sweet raspberries tops an almond-graham crust. It was devoured at our recipe photo shoot.
Ingrédients
Salted butter
1 tbsp(s)
Sliced almonds
¼ tbsp(s)
Graham cracker crumbs
¾ cup(s)
Butter flavour cooking spray
1 spray(s)
Raspberries
2 cup(s)
Sugar
¼ cup(s)
Almond extract
¼ tsp(s), optional
Lowfat frozen yogurt
2 cup(s), vanilla
Instructions
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.
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