Frosty Raspberry and Yogurt "Pie

Frosty Raspberry and Yogurt
Watching your figure? This gluten free recipe has 210 calories, 4g of protein, and 5g of fat per serving. This recipe serves 8. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 4 hours and 10 minutes.

Instructions

1
Stir 1 cup of the yogurt into the whipped topping until well blended.
Ingredients you will need
Whipped ToppingWhipped Topping
YogurtYogurt
2
Remove 1 cup of the whipped topping mixture; cover and refrigerate for later use. Spoon remaining whipped topping mixture into 9-inch pie plate. With back of spoon, spread evenly onto bottom and up side of pie plate. Freeze at least 1 hour or until firm.
Ingredients you will need
Whipped ToppingWhipped Topping
SpreadSpread
3
Add raspberries, a few tablespoonfuls at a time, to marshmallow creme in medium bowl, beating with electric mixer on low speed or with wire whisk until well blended. Stir in remaining 1 cup yogurt. Gently stir in reserved 1 cup whipped topping mixture until well blended.
Ingredients you will need
Marshmallow CreamMarshmallow Cream
Whipped ToppingWhipped Topping
RaspberriesRaspberries
YogurtYogurt
Equipment you will use
Hand MixerHand Mixer
WhiskWhisk
BowlBowl
4
Spoon into whipped topping shell. Freeze 3 hours or until firm. Store leftover dessert in freezer.
Ingredients you will need
Whipped ToppingWhipped Topping
DifficultyExpert
Ready In4 hrs, 10 m.
Servings8
Health Score3
Dish TypesSide Dish
Magazine