Berry Smoothie Pie


I came across this recipe from Taste of Home when searching for a colorful dessert and couldn’t wait to try it.  This pie is a breeze to make and so incredibly refreshing you wouldn’t guess it took you five minutes to create (plus refrigeration time).  Think of it as your favorite Jamba Juice strawberry smoothie on a graham cracker crust.  It’s also a great way to use all those delicious summer strawberries.

When it comes to the ingredient selection, I opted for classic cranberry juice over the reduced-sugar option recommended because I am not a fan of the reduced-sugar taste.  I thought it worked just as well even though it upped the sugar content.  I could also see substituting Greek-style yogurt for the raspberry yogurt to add a little tanginess.  When you serve a slice, don’t forget the whipped topping.  It adds a creamy dimension that takes the pie to the next level.  

Photo credit: Taste of Home

1 package (.3 ounce) sugar-free strawberry gelatin
1/3 cup reduced-calorie, reduced-sugar cranberry juice
3/4 cup (6 ounces) raspberry yogurt
3 cups chopped fresh strawberries
1 reduced-fat graham cracker crust (8 inches)
Fat-free whipped topping, optional

In a small microwave-safe bowl, sprinkle gelatin over cranberry juice; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved.
In a blender, combine the gelatin mixture, yogurt and strawberries; cover and process until blended. Pour into crust. Refrigerate for 4 hours or until set. Serve with whipped topping if desired.

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