In this recipe, Andrea has slimmed down the
no-bake pie with yogurt and sugar-free jello. The
result, she says, is a “refreshing and healthy pie
that no one ever guesses is almost sugar free.”
Serves:
8
Serving Size:
1/8-pie
Prep Time:
20 minutes
Inactive:
4 hours
Cook:
20 minutes
TOTAL:
4 hours and 40 minutes
INGREDIENTS:
• ½-cup extra-virgin olive oil
• 2 cups graham cracker crumbs (about 30 crackers)
• ¼-cup sugar
• ½-teaspoon ground cinnamon
• 4 ounces sugar-free peach or orange jello
• ¾-cup boiling water
• 6 ounces peach yogurt, fat free, sugar free
• 12-14 ounces canned sliced peaches, in juice, sugar free
INSTRUCTIONS:
Spray an 8- or 9-inch pie plate with cooking spray. Combine graham cracker crumbs, olive oil, sugar
and cinnamon (sugar and cinnamon are optional). Pour into pie plate. Using your fingers, gently press
into bottom and up sides of pie plate.
Drain peaches, reserving ¾-cup of juice (if needed, add cold water to make ¾-cup). Coarsely chop
peaches. Mix jello with the boiling water. Stir until dissolved. Stir in reserved peach juice. Refrigerate
for 20 minutes or until slightly thickened. Whisk in yogurt until smooth. Stir in peaches. Pour into crust
and refrigerate until firm.
NUTRITIONAL VALUE:
Calories: 258
Sodium: 179 mg
Fat: 17 g
Carbohydrates: 29 g
Protein: 3 g
Sugars: 12 g
PEACHY COOL PIE
ORANGE
ANDREA
Store 6302
Marathon, FL
POINTS PER
SERVING
10
12
