|This Ridiculously Easy Yogurt Pie is a Phase One Dessert.|
If you're someone who's busy these days baking holiday treats or making candy let me say right up front that this Sugar-Free Raspberry Yogurt Pie is probably not going to excite you. This recipe is for those people who write to me begging for a Phase One Dessert option, or anyone who needs to severely limit their intake of sugar at this time of year. The recipe was sent to me by a reader named Kate, who shared it on Facebook. Kate used lemon sugar-free jello, which sounded great but I never did find it in any of the stores by me. Instead I used raspberry flavor, which I thought made it look slightly Christmassy, if you use your imagination. I thought the yogurt pie was pretty good, but I liked it best layered into a parfait with whipped topping (which admittedly probably makes it less Phase One Friendly.)
And if anyone is keeping track of such things, this is only the third Phase One Dessert I've found that I thought was good enough to post on the blog. The other two are Coconut Almond Macaroon Cookies (from The South Beach Diet Super Quick Cookbook) and Jelled Ricotta Pudding, which is similar to this pie. And if there's anyone out there who is brave enough to attempt Phase One during December, I hope one of these desserts can help you get through it!
You need a large package of sugar-free jello and a 32 oz. package of plain non-fat yogurt to make this. I used my favorite Greek yogurt, but Kate didn't specify Greek yogurt so I'm guessing regular non-fat plain yogurt will work just fine.
Mixing the jello powder with the plain yogurt is the hardest part of the recipe! (I'm using a huge 8 cup measuring cup here.)
Microwave the jello-yogurt mixture on high for 1 1/2 minutes, then give it a good stir and microwave for another 1 minute.
Pour the heated yogurt mixture into a glass pie plate that you've sprayed with nonstick spray and put it in the refrigerator for 3 hours or until firmly set.
After 3 hours, take the pie out, cut into slices, and serve (with a dollop of whipped cream or whipped topping if you'd like.)
And as I said, layered into a glass with whipped topping to make a parfait was my favorite way to eat this. (The South Beach Diet Supercharged lists "whipped topping, light or fat free as being limited to 2 tablespoons for Phase One, so if you are eating this for Phase One, I'd stick with the pie.)
(Makes 1 crustless pie, about 8 servings; recipe from a reader named Kate.)
32 oz. plain non-fat yogurt (I used nonfat Fage Total Greek Yogurt)
1 pkg. (8 serving size) or 2 pkg. (4 serving size) sugar-free raspberry Jello
(or use any flavor you like)
In a large microwave-proof bowl, mix together the yogurt and sugar-free jello powder until it's all combined. Microwave on high for 1 1/2 minutes.
Remove the bowl from the microwave and stir several times, then microwave 1 minute more. Pour the heated yogurt mixture into a 9 inch glass or ceramic pie plate that's been sprayed with non-stick spray. Refrigerate three hours or until set, then cut and serve, with a dollop of Sugar-Free Non-Fat Whipped topping if desired.
This will keep for a few days in the refrigerator.
South Beach Suggestions:
Using sugar-free jello and fat-free Greek yogurt would make this pie acceptable for all phases of the South Beach Diet, which allows up to 2 cups of nonfat Greek yogurt per day. (The South Beach Diet Supercharged lists "whipped topping, light or fat free" as being limited to 2 tablespoons per day for Phase One, so if you are eating this for Phase One, use portion control on the whipped topping.)
More Ideas with Jello or Jello Pudding:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Double Berry Jello Salad from Kalyn's Kitchen
Jelled Ricotta Pudding from Kalyn's Kitchen
Sugar-Free Pumpkin Pudding from Rookie Cookery
Green Jello Salad from Culinary Concoctions by Peabody
Glitter Gelatin Torte from TriniGourmet
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)