Raspberry Frozen Yogurt Pie

7
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
8
Difficulty
Easy
This creamy combination of vanilla frozen yogurt and sweet raspberries tops an almond-graham crust. It was devoured at our recipe photo shoot.

Ingredients

salted butter

1 Tbsp

sliced almonds

¼ cup(s)

graham cracker crumbs

¾ cup(s)

butter flavour cooking spray

1 spray(s)

fresh raspberries

2 cup(s)

sugar

¼ cup(s)

almond extract

¼ tsp, 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.

Notes

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

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