As a kid, Frozen Yogurt Pie was my all time favorite dessert to eat in the summer. After a long day of camp, I would quickly dash into the house and head straight to the freezer for a yummy slice of frozen pie. Being an extremely picky eater, I fell in love with its simplicity, sweetness, and refreshing flavors. It was comforting, cooling and was something to look forward to after never wanting to leave the fun in the sun. Even as an adult, I can't help but think of this frozen treat every time summer rolls around. But this season, I've changed it up a tad by turning it into a Gluten Free dessert with a GF lemon cookie crust instead of graham crackers. A few raspberries thrown into the mix to help complement the lemony crust and we got ourselves a fluffy frozen pie fit for any age!
What you'll need:
1 1/2 boxes GF Lively Lemon Cookies (found at Whole Foods or Sprouts)
1 cup walnuts
1 6oz container Yoplait Lite Lemon Yogurt
1 6oz container Yoplait Lite Red Raspberry Yogurt
1 8oz tub Cool Whip Lite
1 cup fresh raspberries (cut in half)
Mint for garnish
In the food processor, crush the cookies and walnuts until fine. Firmly press mixture into a pie dish (up along the sides, as well) and set aside. In a medium size bowl, fold together the yogurts and cool whip until evenly incorporated. Don't over mix! You want the mixture to stay light and fluffy. Then fold in the raspberries. Pour the mixture onto the crust and smooth it out with a rubber spatula. Put in the freezer for about 4 - 6 hours or until completely frozen. 15 minutes before serving, let it slightly soften on the counter for easier cutting.