Raspberry frozen yogurt pie
SmartPoints® value per serving
This creamy combination of vanilla frozen yogurt and sweet raspberries tops a savory, nutty almond-graham crust. It was devoured at our recipe photo shoot, and we're sure it'll be a hit at your next dinner party or potluck as the sweet treat to end the evening. For the best flavor and texture, make this pie the day you'll serve it. It's a cinch to put together, as the only cooking required is toasting the almonds, while the rest of the ingredients comes together in the pie dish. Just keep it mind that you'll have to let it freeze after it's assembled to set for 3–4 hours before slicing it into wedges.
Graham cracker crumbs
Butter flavour cooking spray
¼ tsp, optional
Lowfat frozen yogurt
2 cup(s), vanilla
- 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.
- 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.
- 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.
- 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.