Yogurt Pie

By Jill-4

A light dessert and so easy to make! Your anti-health food eaters will not guess that it is made from plain yogurt. Yogurt may be purchased at health food stores or Trader Joe’s Market. From Desserts.1

Ingredients

• Located in Directions

Preparation

Step 1

AMOUNT: 8" Square Bake Pan 190 Calories/1 Piece of 92
1. To make crust, melt butter in glass pan; blend in cracker crumbs and sweetener:
1⁄4 cup (1⁄2 stick) melted butter (unsalted preferred) about 1 cup graham cracker crumbs (14 square crackers)
(whole grain such as Mi-Del or New Morning brand - health food store)
Put crackers in plastic bag; crush with rolling pin.
2 tablespoons Sucanat or Rapadura (preferred) or brown sugar or sugar
2. Reserve some crumbs as a garnish for top of pie, if desired (see step 7). Pat remaining crumbs into bottom of 8" square bake pan. Chill in freezer for at least 10 minutes.
3. For pie filling, place in mixing bowl:
3 cups plain yogurt (whole, pasteurized, non-homogenized preferred) 11⁄2 teaspoons vanilla extract 8 oz. crushed pineapple, unsweetened, drained (reserve juice)
4. In small saucepan blend gelatine into reserved pineapple juice; let stand 1 minute; bring to a boil, stirring constantly until gelatine is dissolved; remove from heat; blend in honey:
drained pineapple juice (about 1⁄3 cup) 2 envelopes (4 teaspoons) unflavored gelatine 1⁄4 cup honey
5. Add dissolved gelatine mixture to ingredients in bowl, add optional ingredients as desired and blend all together thoroughly:
1⁄2 cup medium shred coconut, unsweetened, optional 1⁄2 teaspoon coconut extract, optional
6. Pour into graham cracker crust; chill in refrigerator until set.
7. To serve, score into servings and garnish each, if desired, with reserved graham cracker crumbs, or with:
1⁄2 fresh strawberry, optional 2 half-slices kiwi fruit, optional