Raspberry Frozen Yogurt Pie
- Total Time
This creamy combination of vanilla frozen yogurt and sweet raspberries tops an almond-graham crust. It was devoured at our recipe photo shoot.
salted butter1 Tbsp
sliced almonds¼ cup(s)
graham cracker crumbs¾ cup(s)
butter flavour cooking spray1 spray(s)
almond extract¼ tsp, optional
low-fat frozen yogurt2 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.